Spicy Chickpea Tikka Masala Curry
Ingredients
- 3 cans chickpeas or 750g cooked chickpeas
- 2 onions
- 5 tomatoes
- 1 inch piece of ginger
- 3 cloves of garlic
- 2 tbsp coconut oil
- 2 tbsp tomato puree
- 1 can full fat coconut milk
- 1 green chilli
- 2 tbsp coconut sugar
- 2 tbsp ground almonds
- 2 tbsp creamed coconut
- 1 tbsp lemon juice
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- 1/2 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 8 black pepper corns
- 3 cloves
- 3 tbsp almond flakes
- 4 tbsp chopped fresh coriander
- 1 and 1/2 tsp salt
Preparation
Heat coconut oil in a large pot over medium heat
Add chopped onions and sauté until golden brown
Stir in minced garlic, grated ginger, turmeric powder, paprika powder, chilli powder, cumin powder, coriander powder, black pepper corns, and cloves; cook for one minute until fragrant
Add chopped tomatoes, tomato puree, and green chilli; cook until tomatoes soften and release juices
Pour in full fat coconut milk and add chickpeas, coconut sugar, ground almonds, creamed coconut, and salt; bring to a simmer
Reduce heat and cook for 10-15 minutes until the sauce thickens and flavors meld
Stir in lemon juice and chopped fresh coriander
Garnish with almond flakes before serving
