Indian
Indian - Chicken Curries
Vegetarian Tikka Masala
Chef's Menu Description
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 400 g tin chickpeas (drained)
- • 400 g tin chopped tomatoes
- • 1 small red pepper (deseeded and thinly sliced)
- • 100 g fresh spinach leaves
- • 1 medium onion (peeled and finely chopped)
- • 4 cloves garlic (peeled and crushed)
- • 2 cm piece of root ginger (peeled and grated)
- • 4 tsp garam masala
- • 2 tbsp tomato puree
- • 1 tbsp white wine vinegar
- • 1 vegetable stock pot
- • 250 ml boiling water (to make up the vegetable stock)
- • 4 tbsp unsweetened coconut dairy free milk alternative
- • 5 g fresh coriander (chopped)
- • 1/4 tsp salt
- • low calorie cooking spray
Preparation Steps
1
Phase 1
Spray a medium saucepan with low calorie cooking spray and place over a medium heat.
2
Phase 2
Add the onion and fry for 10 minutes, stirring occasionally, until softened and golden brown.
3
Phase 3
Add the garlic, ginger and garam masala and cook for 2 - 3 minutes over a low heat, stirring occasionally.
4
Phase 4
Add the peppers, tomatoes, tomato puree, vinegar, vegetable stock, chickpeas and salt. Stir, cover and simmer over a low heat for 20 minutes.
5
Phase 5
Add the spinach, cover and cook over a low heat for 2 - 3 minutes until just wilted.
6
Phase 6
Stir in the coconut dairy free milk alternative.
7
Phase 7
Sprinkle with coriander and serve.