CHICKPEA TIKKA MASALA



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!
   
Ingredients for   CHICKPEA TIKKA MASALA
 
Yield: 8 Serves
Olive Oil
2-3 tablespoons
Onions, Brown or White
2
Tikka Masala Paste
1 cup
Ginger, Finely Grated
2 teaspoons
Garlic, Finely Minced
2 teaspoons
Water
1 2/3 cups
Pressure Canned* Chickpeas
2 x pints (2 x 450-500ml jars)

Preserved* Diced Tomatoes

1 x pint (1 x 450-500ml jar)

Coconut Milk

1 1/2 cups

Sugar, White

1-2 teaspoons

Salt

Pinch (to taste)
*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.
 
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

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