Those whohave gotten to know me a bit by now know that I’m into Currys stand. They are quickly made, full of flavor and make really nice filling. This dish actually sounds quite exotic, but has its origins in England. In 2001, it was even voted the “national dish”, i.e. the most popular dish of the year. Originally it consists of marinated chicken and a fruity-spicy tomato sauce. I replace the meat with delicious and healthy chickpeas, so it also becomes a vegan version to a poem. I think it’s just darn tasty and would love for you to enjoy it at least as much. Bye Bye Fish `n Chips and welcome Tikka Masala!
Chickpeas Tikka Masala in da House
England’s number 1 favorite (vegan) dish
Let’s move on to the wonderful list of ingredients. For the creamy tomato sauce we need cumin, coriander, garlic, ginger, bird eye chili (or another chili), fresh coriander, garam masala spice* (I explain below how you can mix it yourself), smoked paprika, sea salt, black bell pepper, tomato paste and tomato pieces from the jar.
For the Curry we take 3 small white onions or shallots, some frying oil, chickpeas, coconut milk, lime juice and some chili.
The production? Easy, especially if you have a reasonably good blender in the house. Otherwise, all you need is a pan, 30 minutes and off you go!
Let’s move on to the side dishes, especially good with it:
- homemade naan bread
- Basmati rice
- Cauliflower rice (then it becomes really low in carbohydrates)
If you like it even creamier, you can optionally add a small handful of cashews to the blender. Alternatively, the dish can also be refined at any time with vegetable cream refine. You decide.
The creamy chickpea tikka masala is:
- Easy to manufacture
Let’s get started with this delicious, spicy Curry which you can find under 30 minutes ready. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes
Chickpeas Tikka Masala (30 minutes)
FOR THE CURRY PASTE:
- 2 tbspn Cumin ground
- 6 g Garlic cloves finely chopped
- 12 g Freshly grated ginger alternatively 1 tsp ground
- 1-2 Bird Eye Chili or another chili variety to taste
- 1 bunch cilantro fresh put away a small amount for decoration alternatively 1 tsp ground
- 2 tbspn Garam masala spice* ground, if you want to mix the spice yourself > scroll down
- ½ tbspn Paprika smoked
- 1 tbspn Sea salt
- ½ g black pepper ground
- 1 tbspn Tomato puree
- 400 g Tomato pieces Can or jar
- 1 tbspn Coconut blossom sugar or maple syrup
- Optional: 3 tablespoons cashews previously soaked in hot water for 1 hour or in cold water for 6 hours
FOR THE CURRY:
- If rice or quinoa is served, cook according to packaging instructions. Set aside.
- FOR THE CURRY PASTEAdd cumin, garlic cloves, ginger, bird eye chili, cilantro, garam masala, paprika, sea salt, pepper, tomato paste, tomato chunks, coconut blossom sugar, and (optional) cashews to a high-powered blender and blend for about 60 seconds until a creamy paste is formed. Set aside.2 tbspn Cumin, 6 g Garlic cloves, 12 g Freshly grated ginger, 1-2 Bird Eye Chili or another chili variety to taste, 1 bunch cilantro fresh, 2 tbspn Garam masala spice*, ½ tbspn Paprika, 1 tbspn Sea salt, ½ g black pepper, 1 tbspn Tomato puree, 400 g Tomato pieces, 1 tbspn Coconut blossom sugar or maple syrup, Optional: 3 tablespoons cashews
- In the meantime, heat a medium frying pan with the oil. Sauté the onion until translucent and after 2-3 minutes add the mushrooms. Continue to saute until mushrooms are soft. Add chickpeas and stir.15 ml Frying oil or other high heat oil, 55 g white onion, 300 g Mushrooms or other mushrooms to taste, 400 g Chickpeas
- Deglaze with coconut milk, add lime juice and the CURRY PASTE add Stir well until everything is combined. Simmer for another 10 minutes.400 ml Coconut milk, 30 ml Lime juice
- Season to taste and add more spices according to taste.
- Portion onto two-three plates, serve with desired accompaniments and enjoy!Fresh parsley or basil, Basmati rice, Quinoa, Cauliflower rice, Naan bread, Vegetable yogurt
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.
- Blendtec blender https://amzn.to/2vEJ1tW