Recipe courtesy of Gousto. 

Chickpea tikka masala & fragrant rice

Chickpea tikka masala & fragrant rice

30 minutes for 2 and 35 minutes for 4.

Try this tasty meat-free, plant-based alternative to the nation’s favourite takeaway classic. The creaminess comes from coconut, and the distinctive sweetness from our mango chutney. Serve alongside fragrant rice, with a crunchy almond & coriander garnish. (Gluten and dairy-free, suitable for coeliacs).

Ingredients for 2 (double all ingredients for 4):

1 can of chickpeas

2 tomatoes

130g basmati rice

50g coconut cream

1 tbsp korma curry powder

2 tbsp tomato paste 

1 vegetable stock cube

1 brown onion

2 garlic cloves

10g coriander

1 star anise

40g mango chutney

2 tsp ground paprika

1 bag of blanched almonds 

You need: salt, vegetable oil

Special equipment: none

NUTRITIONAL INFO (per person, supplied ingredients only, pre-cooking)

Calories 791

Fat: 30g, of which saturates: 16g

Carbs: 109g, of which sugars: 27g

Fibre: 17g

Protein: 23g

Salt: 3g

Remember to wash your fresh fruit, herbs and vegetables! 

ALLERGENS: Sulphites, celery, nuts


Add the basmati rice, star anise, 300ml (600ml) cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and cover until serving

2 Meanwhile, preheat the oven to 220°C/200°C(fan)/425°F/Gas7

Peel and finely chop the brown onion (s)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and cook for 6-8 min or until soft

3 Meanwhile, boil a kettle

Drain and rinse the chickpeas

Chop the tomatoes roughly

Peel and finely chop the garlic

4 Once the onion is soft, add the chopped tomatoes and garlic ad cook for 4-5 min further or until they’ve completely broken down

5 Meanwhile, remove the coconut cream from the sachet(s) and chop it roughly

Dissolve the vegetable stock cube(s), chopped coconut cream and tomato paste in 300ml (550ml) boiled water- this is your coconut stock.

Once the tomatoes have broken down, add the ground paprika, korma curry powder and drained chickpeas to the pan and cook for 1-2 min further

6 Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it’s thick and rich

7 Meanwhile, add the almonds to a baking tray and put them in the oven for 5 min or until they’ve darkened slightly in colour

Once darkened, chop them roughly

Chop the coriander finely, including the stalks

8 Remove the star anise from the rice

Serve the chickpea tikka masala with the fragrant rice

Sprinkle over the chopped almonds and coriander


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