Vegan Chickpea Tikka Masala

30-minute

This plant-powered vegan chickpea tikka masala recipe combines asparagus with a thick tomato-coconut masala sauce. Ready within 30 minutes!

Main ingredients

COCONUT CREAM

LEMON

CHILLIES

WATER

ASPARAGUS

CHICKPEAS

CILANTRO

TOMATO SAUCE

OIL

BAY LEAF

CUMIN

TURMERIC

ASAFOETIDA

SALT

LIME

Step 1

Start off by preparing the coconut sauce by mixing the coconut cream and water. Stir well to combine.

Step 2

Next, make the tikka masala sauce by heating olive oil on medium heat, and add cumin, bay leaf and asafoetida.

Step 3

Once the cumin seeds release their flavour, add the tomato sauce. Due to spluttering, you will need to reduce the heat.

Step 4

While the tomato sauce simmers, stir in the coconut sauce and turmeric and stir to mix.

Step 5

Add asparagus and chillies and mix thoroughly to coat the pieces with the tikka masala sauce. Cover and cook for 5-6 minutes.

Step 6

Finally, add chickpeas, cilantro and salt, cover and cook for an additional 2-3 minutes and finish with lime juice.

25 grams net carbs

Plant-powered

Excellent source of iron

Nutrition facts per serving

High source of vitamins A & C

Excellent source of fibre

View Recipe

30-minute

Vegan Chickpea Tikka Masala

YIELD

Total time

Protein

FIBRE

4 servings

30 minutes

11 g

10 g