Tikka masala is usually 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!
Olive oil
2 onions, diced
1 cup tikka masala paste
2 teaspoons minced ginger
2 teaspoons minced garlic
1 2/3 cups water
2 x pints (2 x 450ml) pressure canned chickpeas (or 2 x 400g tins), drained, rinsed
1 x pint (1 x 450ml) canned diced tomatoes (or 1 x 400g tin)
400ml coconut milk
1-2 teaspoons sugar, to taste (optional)
Salt, to taste
Fresh coriander leaves, for garnish
Steamed rice or naan bread, to serve (we used brown rice with grated zucchini added at the end to lightly steam the vegetable through the hot rice).
1.  In a 4 litre (1 gallon) capacity pot, add some olive oil and saute onions until soft.
2.  Add tikka masala paste, ginger and garlic to the pot and stir well, cooking over high heat until the paste starts to stick a little and oil rises to the surface.
3.  Add water and mix well to remove any stickiness from the base of the pot.
4.  Add chickpeas and diced tomatoes and mix well. Simmer for around 15 minutes.
5.  Add coconut milk and sugar (if using) and mix well. Simmer for 4-5 minutes or until reduced to your desired consistency.
6.  Season with salt (to taste) and serve.
7.  Serve chickpea tikka masala with homemade naan bread or steamed rice and a sprinkle of fresh coriander leaves on top.
8.  Store chickpea tikka masala in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
Author: Megan Radaich        
Image credit: Megan Radaich        

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