This Chickpea Tikka Masala is my new FAVOURITE thing to make. There are so many flavours and it's really rich, creamy and 'meaty' due to the mushrooms.
The original recipe is taken from The Happy Pear's new book 'Recipes for Happiness'. It is probably my top choice of their books - although I am a super fan so love them all. Their newest book is filled with a huge variety of dishes from dips to mains to kid's lunches, and banging desserts including a vegan chocolate biscuit cake which I have been eyeing up and lusting after.
This is my *slightly* modified Tikka Masala recipe for all my fellow coriander haters! Definitely a crowd pleaser.
For the paste:
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds (they don't taste like the leaf -all good if you hate the devil herb!)
- 2 cloves garlic
- Thumb sized piece of ginger
- Half a red chilli
- A bunch of PARSLEY (take that coriander!)
- 1 heaped teaspoon garam masala
- Hald teaspoon smoked paprika
- 1 and a half teaspoons sea salt
- Half teaspoon ground black pepper
- 1 tablespoon tomato puree
- 1 X 400g tin of chopped tomatoes
For the curry:
- 3 scallions (aka spring onions!)
- 300g mushrooms (oyster give you a 'meatier' taste but I love button mushies!)
- 1 and a half tablespoons of oil
- 2 X 400g tins of chickpeas
- 1X 400ml tin of coconut milk
- Juice of half a lime
- chilli flakes (if you like it spicy)
- In a dry frying pan, fry the cumin and coriander seeds for 3-5 mins on a high temp. Peel garlic and ginger.
- To make the paste, blitz together the garlic, ginger, chilli, parsley stalks (set the leaves aside for later), garam masala, smoked paprika, salt, pepper, tomato puree, chopped tomatoes, and the toasted cumin & coriander seeds in a blender until smooth.
- Chop the scallions and mushrooms into bite size pieces. Put the oil in a frying pan and add in the mushrooms, frying for about 4 mins.
- Drain & rinse the chickpeas, add to the pan with the chopped scallions and add in the paste and the coconut milk. Bring to the boil and reduce heat to simmer, cooking for a further 5 mins (I love to leave my curries simmer for a good while to bring out the flavours but if you're in need of a quick dish then 5-10 mins will do the job!)
- Add in the lime juice, chop the remaining parsley leafs and sprinkle, and season to taste.
And Voila! I like to serve mine with some quinoa or just on its own!
Check out the Happy Pear's new cookbook HERE