Category, , , , DifficultyBeginner

This is the national dish of the UK apparently originating from a curry house in Glasgow where a taxi driver ordered a curry, it was too hot so he sent it back to the kitchen so the chef added tomato soup and the tikka masala was born! Our version is based on chickpeas and aubergines, it is rich, creamy and lovely and “meaty”!

Yields8 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients
 1 tsp onion powder
 1 tsp cumin seeds
 1 tbsp coriander seeds
 1 tsp garlic powder
 a thumb-size piece of ginger
 1/2 a red chilli
 1 heaped tsp of garam masala
 ½ tsp smoked paprika
 1.50 tsp salt
 ½ tsp black pepper
 ½ tsp cinnamon
 50 g ground almonds
 1 tbsp tomato puree
 400 g tin chopped tomatoes
 400 ml tin of full fat coconut milk
 juice of 1/2 a lime
To serve with
 1/2 a handful of chopped coriander leaves (approx 30g)
 2 tbsp soy yogurt
 almond flakes

1

Add all ingredients for the sauce to a blender and blend till smooth.

2

In a hot pan add the sauce and serve with your favourite veg.

3

We served this with 1 can of chickpeas drained and rinsed and 1 red pepper, 1 yellow pepper and 1 cauliflower roasted (we cut them up into bite sized pieces, coated in 1 tbsp of oil and a pinch of salt and roasted them for 25 mins at 180 degrees).

4

We heated it up and served it with coconut yoghurt and some fresh coriander.

 

Ingredients

Ingredients
 1 tsp onion powder
 1 tsp cumin seeds
 1 tbsp coriander seeds
 1 tsp garlic powder
 a thumb-size piece of ginger
 1/2 a red chilli
 1 heaped tsp of garam masala
 ½ tsp smoked paprika
 1.50 tsp salt
 ½ tsp black pepper
 ½ tsp cinnamon
 50 g ground almonds
 1 tbsp tomato puree
 400 g tin chopped tomatoes
 400 ml tin of full fat coconut milk
 juice of 1/2 a lime
To serve with
 1/2 a handful of chopped coriander leaves (approx 30g)
 2 tbsp soy yogurt
 almond flakes

Directions

1

Add all ingredients for the sauce to a blender and blend till smooth.

2

In a hot pan add the sauce and serve with your favourite veg.

3

We served this with 1 can of chickpeas drained and rinsed and 1 red pepper, 1 yellow pepper and 1 cauliflower roasted (we cut them up into bite sized pieces, coated in 1 tbsp of oil and a pinch of salt and roasted them for 25 mins at 180 degrees).

4

We heated it up and served it with coconut yoghurt and some fresh coriander.

Tikka Masala Sauce

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