Tikka
masala is a tomato and cream based curry: this recipe uses coconut milk
and lots of spices in the curry paste to add a fantastic flavour! The perfect
dish for adding pressure canned (or tinned) chickpeas, and tastes even better
the next day (plus freezes fabulously). Enjoy!
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Ingredients
for CHICKPEA TIKKA MASALA
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Yield: 8 Serves
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Olive Oil
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2-3
tablespoons
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Onions, Brown or
White
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2
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Tikka Masala
Paste
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1 cup
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Ginger, Finely
Grated
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2 teaspoons
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Garlic, Finely
Minced
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2
teaspoons
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Water
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1 2/3
cups
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Pressure Canned*
Chickpeas
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2 x pints
(2 x 450-500ml jars)
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Preserved* Diced Tomatoes |
1 x pint
(1 x 450-500ml jar)
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Coconut Milk |
1 1/2
cups
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Sugar, White |
1-2
teaspoons
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Salt |
Pinch (to
taste)
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*store bought tins can be used instead of
pressure canned chickpeas and/or preserved jars of diced tomatoes.
Plus fresh coriander leaves, for garnish.
Plus steamed rice and/or naan bread, to serve.
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METHOD:
1.
Peel onions and dice. Peel and finely grate ginger. Peel and finely mince
garlic. Drain chickpeas and rinse in a colander with running water until water
runs clear.
2. Add onions and olive oil into a 4 litre (1
gallon) capacity pot. Sauté onions for a few minutes, until they are soft and
transparent.
3.
Add tikka masala paste, ginger and garlic to the pot and stir over medium to
high heat for 30-60 seconds - until the paste is fragrant, starts to stick a
little to the base of the pot, and oil has risen to the surface of the mixture.
4.
Add water and stir well to remove any stickiness from the base of the pot.
5.
Add drained chickpeas and diced tomatoes and mix well. Simmer for around 15
minutes.
6.
Add coconut milk and sugar (if using) and mix well. Simmer for 4-5 minutes or
until reduced to your desired consistency.
7.
Season with salt (to taste) and serve.
8.
Serve chickpea tikka masala with homemade naan
bread, steamed rice (see zucchini brown rice note below)
and a sprinkle of fresh coriander leaves on top.
9.
Store chickpea tikka masala in airtight containers in the refrigerator for up
to 3 days or freeze in airtight, labelled containers for up to 2 months.
TIP:
freeze single serves of rice and curry in airtight containers for quick “heat
and eat” meals.
NOTES:o
Excess tikka masala paste can be
frozen in airtight containers (label and date before freezing);
o
Zucchini brown rice: rinse 2 cups brown
rice then cook rice in vegetable stock (we steam our rice in an electric rice
cooker or microwave rice cooker, which requires 4 cups of vegetable stock to 2 cups
brown rice). Once the rice is fully cooked (and still very hot), we add one grated
zucchini and mix the zucchini into the cooked rice then cover with the lid. The
hot rice lightly steams the zucchini within 5 minutes or so - then it’s ready
to serve with the chickpea curry. Zucchini rice can also be frozen.
Author:
Megan Radaich
Image credit: Megan Radaich
Publication: www.foodpreserving.org