1 tbsp: coconut or vegetable oil
1½ tsp: cumin seeds
1 large: onion, diced
2: garlic cloves, crushed
thumb-sized: piece ginger, finely grated
1: green chilli, finely chopped
1 tsp: garam masala
1 tsp: ground coriander
½ tsp: turmeric
2 tbsp: tikka masala paste
2 x 400g: can chopped tomatoes
2 x 400g: can chickpeas, drained
lemon wedges, to serve
For the Salsa
250gm: Cherry Tomatoes diced
1: Spanish Cucumber peeled and diced
1 small: Red Onion chopped small
Large handful : Coriander leaves chopped
20ml: Olive Oil
Salt and Pepper
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 minute until fragrant, then add the onion and fry for 7-10 mins until softened.
Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes.
Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Mix all the salsa ingredients together gently
Season to taste and serve dressed with lemon wedges and salsa.
Please add together
6 + 10 =
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