Chickpea Tikka Masala With Spinach Rice & Flaked Almonds
Veggie or not, this plant-based tikka masala is a must-try. Serve the mild, yet richly spiced chickpea curry with the spinach rice to the side and a sprinkle of almonds for crunch. Delish! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Boil a full kettle
Heat a dry large, wide-based pan (preferably non-stick) over a medium heat, once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then transfer to a bowl and reserve the pan
Tip: Watch them like a hawk to make sure they don't burn!
While the the almonds are toasting, peel and finely chop your brown onion[s]
Return the reserved pan to a medium heat with a small drizzle of vegetable oil
Once hot, add the chopped onion with a pinch of salt and cook for 6-8 min or until softened
Meanwhile, peel and finely chop (or grate) your garlic
Drain and rinse your chickpeas
Once the onion has softened, add the chopped garlic to the pan and cook for 1-2 min further or until fragrant
Dissolve your vegetable stock mix and tomato paste in 150ml [200ml] [250ml] boiled water – this is your tomato stock
Once fragrant, add your ground paprika to the pan with your curry powder, garam masala and the drained chickpeas
Give everything a good mix up and cook for 1-2 min or until the spices are coating the chickpeas
Add the tomato stock to the pan with your chopped tomatoes and mango chutney
Bring to the boil and cook for 6-7 min further or until thickened
Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under cold water until it's cool, then squeeze as much water out of the spinach as you can and chop it roughly
Stir the chopped spinach through the cooked rice – this is your spinach rice
Once the curry has thickened, add half your cultured coconut (you'll use the rest later!) and stir it all together – this is your chickpea tikka masala
Serve the chickpea tikka masala with the spinach rice to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Drizzle the curry with the remaining cultured coconut and garnish with the toasted flaked almonds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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