Roasted Chickpeas in Creamy

Tikka Masala Curry
Vegan curry night!
Cals 886 · Prot 29 · Carbs 129 · Fat 30
Vegan
Try Hello Chef Now
40 min
photo
Vegan curry night!
Cals 886 · Prot 29 · Carbs 129 · Fat 30
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chickpeas
Chickpeas
260 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
0.5 Piece
Cashew nuts
40 Grams
Maple syrup
20 ML
Cashew cream cheeze
110 Grams
Lime
2 Piece
Fresh coriander
15 Grams
Rice
Basmati rice
150 Grams
Water
300 ML

Tips for fussy eaters

This one is mild and creamy, but you might want to leave out the chipotle and reduce some of the other dry spices.

Pro tip

Prepare the curry sauce in advance until step 5. Reheat with a splash of water.

Before you start

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

Instructions

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1 Roast chickpeas

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

Tips for fussy eaters

This one is mild and creamy, but you might want to leave out the chipotle and reduce some of the other dry spices.

Pro tip

Prepare the curry sauce in advance until step 5. Reheat with a splash of water.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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