Vegan Chicken Tikka Masala

YOU WILL NEED: FOR THE PASTE:

◻ 2 cloves garlic, roughly chopped

◻ 2 inch piece of ginger, peeled and chopped

◻ 1 red chilli, deseeded and roughly chopped

◻ 2 tsps ground coriander

◻ 2 tsps ground cumin

◻ 1 tsp ground turmeric

◻ 1 tsp garam masala

◻ ½ tsp ground fenugreek (optional)

◻ 1 tsp cayenne pepper

◻ 1 tbsp smoked paprika

◻ 1 tbsp tomato purée

◻ 1 tbsp desiccated coconut

◻ 2 tbsps plain oil

FOR THE CURRY:

◻ 500g vegan chicken pieces or 2 x 400g tins chickpeas, drained and rinsed

◻ 2 onions, finely diced

◻ 1 red pepper, cut into bite-sized chunks

◻ 1 x 400g tin chopped or plum tomatoes

◻ 1 tbsp tomato purée

◻ 1 tbsp ground almonds (optional)

◻ 1 tsp salt

◻ 200ml water

◻ 1 tbsp syrup (eg maple or agave)

◻ Zest and juice of ½ a lime

◻ 150ml plain vegan yoghurt

HOW TO:

PASTE:

1 Blend all ingredients together until smooth. You may need to add a little more oil or water to get a smooth consistency. Set aside.

CURRY:

1 Cook the vegan chicken, as per the instructions on the packet and set aside.

2 Whilst the ‘chicken’ is cooking, take a separate large pan and fry the onions in a little oil until lightly golden.

3 Add the tikka masala paste and red peppers. Heat for five minutes, making sure to stir frequently.

4 Add the tinned tomatoes, tomato purée, ground almonds, salt and water. Cover with a lid and gently simmer for 15 minutes.

5 Stir through the syrup, lime zest and juice, vegan plain yoghurt and the precooked ‘chicken’ pieces. Heat for around five minutes before serving.

6 Taste the curry and add a little more salt if needed.