Tikka Massala
Vegan, Gluten-free, Low fat
Level
Advanced
Type
Main course
Portions
4 people
Time
35 min
Ingredients
For the tikka chickpeas
- 2 cup of chickpeas (cooked)
- 2 garlic cloves (finely chopped)
- 1,2 cm of fresh ginger root (finely chopped)
- 3/4 tsp of garam massala powder
- 1/2 tsp of chili powder
- 1 tbsp of lemon juice
- 1/2 tbsp of olive oil
- 1 pinch of salt
For the sauce
- 1 small oignon (cut into 8 pieces)
- 4 tomatoes (cut into 4 pieces)
- 1/2 cup of coconut milk
- 3 garlic gloves
- 1,2 cm of fresh ginger root (finely chopped)
- 1/4 cup of cashew nuts (raw)
- 1 tsp of cumin powder
- 1 + 1/2 tsp of coriander powder
- 2 tsp of olive oil
- 1/2 tsp of garam massala powder
Step 1
Preheat the oven at 200°C.
Step 2
In a large bowl, mix all the ingredients listed for the tikka chickpeas and spread on a baking sheet covered with baking paper.
Roast the chickpeas for 5 minutes, stir and cook for another 5 minutes.
Step 3
In the meantime, in a large frying pan heat 1 tsp of oil with the garlic, onion and ginger. Cook for 2-3 minutes.
Add the tomatoes and cashew nuts. Cook until the tomatoes soften (about 5 minutes). Add cumin and coriander and mix.
Transfer to a blender or mixer and add ½ cup of water and coconut milk. Blend until creamy.
Step 4
In the frying pan, add the remaining oil and heat gently with the chili powder.
Pour the sauce over it and heat until it boils.
Add the garam massala and a pinch of salt, then cover and reduce over low heat for 5 minutes.
Step 5
Add the chickpeas and serve over rice.
Decorate with a few fresh coriander leaves.
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F