Vegan chickpea tikka masala

 


Vegan chickpea tikka masala

Ingredients (14)

3 tsp vegetable oil

1 brown onion, sliced

2 cloves garlic, crushed

2cm-piece ginger, finely grated

1/2 cup (150g) tikka masala curry paste

400g can crushed tomatoes

2 x 400g can chickpeas, rinsed, drained

150g green beans, trimmed, cut into 3cm lengths

1/2 cup (125ml) coconut milk

2 tsp brown sugar

1/4 cup coriander, finely chopped

Steamed basmati rice, to serve

Coriander leaves, extra, to serve

Lime wedges, to serve

Method

Show ingredient quantity

Step 1

Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until lightly caramelised. Add the garlic and ginger and cook for 1 min. Stir in the tikka masala paste and cook for 2 mins or until fragrant.

Step 2

Add the tomato, chickpeas and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low and simmer for 15 mins. Add the beans and cook for 5 mins. Stir in the coconut milk and sugar. Season.

Step 3

Stir through the chopped coriander. Season. Divide the chickpea tikka masala and basmati rice among serving bowls. Sprinkle with extra coriander and serve with lime wedges.

 

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