vegan

Chickpea Tikka Masala

Chickpea Tikka Masala – Dinner is on with this flavourful & saucy Indian-inspired tikka masala recipe! It is lusciously creamy and easy to make right at home in one pan with simple ingredients

Prep Time: 5 min

Cook Time: 40 min

Total Time: 45 min

Time to have fun

Prepping the onions, ginger, and garlic is the hardest part, the rest is easy, requiring stirring occasionally and then a nice simmer.

Remove the skins and ends from the onions and slice into thin strips.

Remove the skins and ends from the garlic and finely chop or use a garlic press.

Remove the skin from the ginger and grate or finely chop. 

In a large pot, heat the oil or water over medium heat, add onions and cumin  and cook for 5 – 7 minute, until onions are browning around the edges.

Add the ginger and garlic, cook 1 to 2 minutes more.

Add the garam masala, turmeric, ground coriander seed and Smocked paprika and cook for 1 – 2 two minutes, or until nice and fragrant.

Add tomatoes and cook for 4 minutes, until they breakdown a bit.

Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally.

Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.

Now you’re ready to serve with a grain of choice.

Ingredients

  • Olive Oil 2 Tbsp

    or 1/4 cup water

  • Onion 1 large
  • Cumin 2 tsp
  • Ginger 2 Tbsp

    Grated

  • Crushed Garlic 4 cloves

    You can use more or less if you prefer

  • Garam Masala 1 Tbsp
  • Turmeric 2 tsp
  • Ground Coriander Seed 2 tsp
  • Smoked Paprika 2 tsp
  • Chopped Tomato 2 Cans

    or 4 – 5 ripe tomatoes that have been diced.

  • Tomato Paste 2 Tbsp
  • Chickpeas 2 Cans

    Drained or 3 cups freshly cooked

  • Coconut Milk 1 can

Flourless Chocolate Cake

Who says you have to take desserts off the menu? when you can make them this good and still not have the refined sugar pass your lips, you can say ‘yes’ to that dessert menu.

Prep Time: 5 min

Cook Time: 12 min

Total Time: 17 min

Time to have fun

Mix the bananas and the peanut butter together to form a smooth paste.

Add the cacao powder and the baking powder and stir to mix well.

Pour into a small cake tin, lined with grease-proof paper and spread evenly across the tin.

Place the cake tin in the middle of a pre-heated oven, gas mark 4 (180 degrees) for 10-12 minutes.

Remove the cake from the oven and set aside to cool down completely.

Remove Cake from tin and place a handful of the raspberries in the middle of the cake to decorate.

Serve with a scoop of vanilla ice-cream or a drizzle of single cream, both of which are available as plant-based alternatives.

Ingredients