In this vegan tikka masala, asparagus and chickpeas are simmered in a tomato-coconut masala sauce infused with spices. 30 minutes and one pan, it's one to add to your arsenal!
Start off by preparing the coconut sauce by mixing the coconut cream and water. Stir well to combine.
Next, make the tikka masala sauce by heating olive oil on medium heat, and add cumin, bay leaf and asafoetida.
Once the cumin seeds release their flavour, add the tomato sauce. Due to spluttering, you will need to reduce the heat.
While the tomato sauce simmers, stir in the coconut sauce and turmeric and stir to mix.
Add asparagus and chillies and mix thoroughly to coat the pieces with the tikka masala sauce. Cover and cook for 5-6 minutes.
Finally, add chickpeas, cilantro and salt, cover and cook for an additional 2-3 minutes and finish with lime juice.
25 grams net carbs
Excellent source of iron
High source of vitamins A & C
Excellent source of fibre