Chickpea Tikka Masala
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
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 🙂
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)
4 large potatoes (peeled)
2 large tomatoes (sliced)
1 ¼ cup / 300ml soy milk
4 tsp corn flour
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)
1 tsp black pepper (or to taste)
2 tsp garlic powder
- 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
- 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
- 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
- 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