Chickpea Tikka Masala

 

vegan-easy-chickepea-tikka-malasa-3

 

Chickpea Tikka Masala

Serves 8

2 tablespoons coconut oil
1 large onion, finely chopped
2 garlic cloves – crushed
1 x 2-inch piece of ginger, finely chopped in to a paste
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 tins of chickpeas, drained and rinsed
2 tins of chopped tomatoes (or pasata if you prefer)
1 can full fat coconut milk
1 teaspoon arrowroot powder
Salt to taste
Fresh chopped coriander

Directions

Heat oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until clear, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk arrowroot with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati rice & my 3 ingredient naan bread 

Munch up 🙂

 

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No milk….no flu

Almond milk

Photo courtesy of RawLifeHealthShow.com

Okay guys, I am NOT here to preach, let me start with that. What this blog post is about is sharing my experience when I cut out cows milk. I started using unsweetened almond milk instead of cows milk (the slimline that I have used for years) as I’m always open to trying new things and had read that most people are intolerant to milk. My tea in the mornings — made with almond milk. My organic buckwheat flakes — covered in almond milk for breakfast or as a night snack. A berry and avocado smoothie — made with almond milk and I have to say it was lovely and lighter than smoothies using yogurt.

I ran out of almond milk one morning, and it’s not an item you can just get in any shop, well, not in Ireland anyway. So, there was milk in the fridge that was for the hubby, I decided I would use it for my tea as I always have a cup of tea first thing. First off, it tasted REALLY weird and heavy if that makes sense? Then an hour later my congestion and cold / flu-like symptoms came back. I did not put two and two together until I came across an article on Facebook about dairy not being good for you and actually being the cause of osteoporosis. I was shocked but had an ah-ha moment! A lady had commented mentioning about congestion and flu-like symptoms. So I made a decision to not use cows milk, even if I had no almond milk left. Now, you have to make sure you get the unsweetened almond milk as the normal one is FULL of sugar.

I have also tried coconut milk in my tea, it’s like one big cup of holiday! It reminds me of sun cream, which is nice but I prefer the almond milk.

Let me know your thoughts…

Have you tried almond milk?

How do you feel about all these studies?

WIAW #12 Potato and Tomato Gratin

potato tomato gratin

Ok guys, super-duper apologies for my WIAW  and blogging in general absence since December but I do have a very good excuse! I was working on my first cookbook which I am sooooo excited about it!

It is a Gluten-free Vegan cookbook and I have to say I am very proud of my first dip in to the cookbook world. It is live on Amazon as of this morning and will be available to download for FREE tomorrow 23rd January 2014.

Today’s post is a recipe from the book which I made for dinner last Friday and accompanied it with a spinach salad and, sorry to any vegans reading this, fillet steak . It is Potato and Tomato Gratin, it is dairy free, gluten-free and BLAND free!

Potato and Tomato Gratin (Bake)

Ingredients

4 large potatoes (peeled)

2 large tomatoes (sliced)

1 ¼ cup / 300ml soy milk

4 tsp corn flour

Tepid water

½ tsp sea salt

Few sprigs of fresh thyme (or any other herbs you prefer)

½ cup / 80g grated vegan cheddar (or your favourite cheese)

Olive oil

1 tsp black pepper (or to taste)

2 tsp garlic powder

Directions

 

  1.  Place the potatoes in a pan of boiling water and cook for 7-10 minutes until half-cooked. Take them out and slice with a knife carefully as will be hot
  2.  Brush a baking / Pyrex dish with olive oil and start layering starting with the potatoes then onion and season each layer as you go with the garlic, salt, pepper and herbs
  3.  To make your sauce in a small bowl mix the corn flour with tepid water until is like a paste. Heat the soy milk in a saucepan and when hot but not boiling add the corn flour mixture whisking all the time. Cook for 1 minute stirring continuously. It should have a thick-ish consistency
  4.  Pour this over the potatoes and cook in the oven for 25 minutes, take out and top with the tomatoes and cheese. Put back in the oven for 10-15 minutes. Serve with a rocket or spinach salad. This is also delicious served cold as a side dish at barbeques

If you are not vegan you can use normal cheddar, parmesan or mozzarella to top this dish.

Linking up to Peas and Crayons – check out the other bloggers

How are the new year resolutions going?

Has anyone else got a book in the pipeline or published? Leave a link if you do so I can have a look and download