Roasted Chickpeas in Creamy

Tikka Masala Curry

photo
vegan
Share!
vegan
Share!

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Vegan curry night!

Cooking Time: 40 min

Equipment Required: Blender

Cals 870 · Prot 28 · Carbs 126 · Fat 30

Gluten-Free

Dairy-Free

Ingredients

Number of people

Chickpeas

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 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

Vegan curry night!

Cooking Time: 40 min

Equipment Required: Blender

Cals 870 · Prot 28 · Carbs 126 · Fat 30

Gluten-Free

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Ingredients

Number of people

Chickpeas

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 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
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...