#bxllockdown Day 17

VEGAN WEEK / RECIPE 5

Friday nights were traditionally take-away (or order-in) night at our house. But since our favourite Indian is closed due to lockdown I thought maybe we can have a go at making a vegan tikka masala at home. I have been wanting to try a recipe out but in the end I fused together about 3 recipes and came up with the one you are about to read.

Here is my take on this lovely legume, that is a rich source of vitamins, minerals and fiber, I’m sure you have read about the many health benefits but the best part about chickpeas for a vegan is the fact that chickpeas are very high in protein and a must have in any vegan dish.

For Chickpea Tikka Preparation:

• 2 cup chickpeas cooked
• 2-3 garlic cloves finely minced
• 2cm ginger finely minced
• 1 tsp garam masala*
• 1/2 tsp chili powder/flakes
• 1 tbsp turmeric
• 1 tbsp sweet paprika
• 1 tbsp lemon juice
• 2 tbsp oil
• salt to taste

*The most common spices that go into Garam Masala are Cumin, Coriander, Green and Black Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace, and dried Chilies. And the quantities, combinations, and variations are endless. These spices are typically toasted whole, then ground down into a fine powder.

For the Paste:

• 1 tbsp cumin seeds/powder
• 1 tbsp coriander seeds/powder
• 2 cloves of garlic
• 2cm (a thumb-size piece) fresh ginger
• ½ a fresh red chili
• a bunch of fresh coriander
• 1 tsp garam masala
• 1 tsp turmeric
• ½ tsp smoked paprika
• 1½ tsp sea salt
• ½ tsp freshly ground black pepper
• 4 tbsp tomato purée
• 1 small onion

• 

• 

• 

• 

• 

For Tikka Masala Sauce:

• 1 tsp garam masala
• salt to taste

• 3 Green onions
• 300g mushrooms (any type you prefer) 
• 1½ tbsp oil 
• 1x 400g tin of coconut milk
• juice of ½ a lime
• 1tsp chili flakes

1. Make the Chickpea Tikka:

• Preheat oven to 250C
• In a medium mixing bowl add and the garlic, ginger, all the spices add the oil and mix all the ingredients 
• Place the chickpeas in the bowl and mix it until all the chickpeas are coated with the mixture 
• At 200C, bake the chickpeas in the oven for 10 min. Using a spatula stir them (if needed continue baking for 10 more min)

2. Make the Paste:

• In a small frying pan, toast the cumin and coriander seeds for 3–5 minutes on high heat (until the cumin seeds start to pop) stirring regularly
• In a blender, whiz together the onion, garlic, ginger, chili, the stalks from the fresh coriander (setting the leaves aside for later), the garam masala, sweet paprika, salt, pepper, tomato purée, and the toasted cumin and coriander seeds in a blender until smooth

3. Make the curry:

• Put the oil into a large frying pan over high heat, and once the oil is hot add the chopped mushrooms
• Fry for 4-5 minutes. When the mushrooms start to soften add a few tablespoons of the paste, cook for a few minutes
• Add a couple of tablespoons of tomato paste and then the rest of the paste
• Place the coconut milk into the blender, mix it up to scape all the paste in it, then pour in the coconut milk into the frying pan
• In the meantime take the chickpeas out of the oven, squeeze a bit of lemon juice over it, mix well
• Bring to the curry to a small boil, then reduce the heat to a simmer and add the roasted chickpeas 
• Cook for a further 5 minutes and then add the spring onions
• Cook for another 5 minutes then add the lime juice
• Taste, and season with more salt, pepper, and some chili flakes 
• Chop the reserved coriander leaves roughly and sprinkle over each serving as a garnish.
• You can add toasted almond flakes on top if you like 
• Serve with basmati rice and/or naan bread 

ENJOY!