Creamy Tikka Masala Curry

Name: Creamy Tikka Masala Curry with Roasted Chickpeas
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Chickpeas; 2 Grams of Smoked paprika powder; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Red onion; 1 Piece of Carrot; 1 Piece of Tomatoes; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 10 Grams of Ginger garlic paste; 4 Grams of Curry powder; 4 Grams of Garam masala; 2 Grams of Chipotle powder; 300 ML of Water; 1 Piece of Vegetable stock cube; 40 Grams of Cashew nuts; 20 ML of Maple syrup; 110 Grams of Cashew cream cheeze; 2 Piece of Lime; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 300 ML of Water

with Roasted Chickpeas

Vegan curry night!

178 Reviews

Cals 911 · Prot 32 · Carbs 154 · Fat 18

Vegan

40 min

Creamy Tikka Masala Curry with Roasted Chickpeas

Vegan curry night!

178 Reviews

Cals 911 · Prot 32 · Carbs 154 · Fat 18

Vegan

Ingredients

Chickpeas

240 Grams

Smoked paprika powder

2 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Curry

Red onion

1 Piece

Carrot

1 Piece

Tomatoes

1 Piece

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Tomato paste

50 Grams

Ginger garlic paste

10 Grams

Curry powder

4 Grams

Garam masala

4 Grams

Chipotle powder

2 Grams

Water

300 ML

Vegetable stock cube 15*

0.5 Piece

Cashew nuts 1*2*

40 Grams

Maple syrup

20 ML

Cashew cream cheeze 2*

110 Grams

Lime

2 Piece

Fresh coriander

15 Grams

Rice

Basmati rice

150 Grams

Water

300 ML

Allergens

*15 Celery, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3809 / 911
Fats (g)	17.8
of which saturated (g)	7.4
Carbohydrates (g)	154
of which sugars (g)	20.1
Fibers (g)	16.4
Proteins (g)	31.7
Salt (g)	3.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast chickpeas

Preheat the oven to 200°C/180°C fan. Rinse and drain the chickpeas. Transfer them to a lined baking tray. Add the smoked paprika powder, oil and a large pinch of salt. Toss to coat. Roast for 20 min or until crispy.

2 Fry

Meanwhile, peel and chop the onion and carrot. Chop the tomatoes. Heat a soup pot over a medium heat with a drizzle of oil. Once hot, add the onion and carrot and fry with a pinch of salt for 5 min. Add the tomatoes and cook for 2 min further.

3 Simmer

Add the tomato paste, ginger garlic paste, curry powder, garam masala and chipotle (spicy!) and cook for 1 min. Add the measured water, 0.5 stock cube, cashew nuts and maple syrup. Bring to a simmer, cover with a lid and reduce the heat to low. Simmer for 20 min.

4 Boil rice

Meanwhile, add the basmati rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

5 Puree curry

After 20 min, blitz the curry sauce in a food processor or with a hand-held blender until smooth. Add the cashew cream cheeze and mix well to combine. If the sauce looks too thick, add a splash of water.

6 Finish curry

Add the roasted chickpeas to the pureed curry sauce (reserve some for garnish). Slice the lime into wedges. Season the curry sauce with a squeeze of lime juice. Serve over the rice and garnish with the remaining roasted chickpeas, lime wedges and fresh coriander leaves.

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