Chickpeas are a great alternative to meat as they are filling and high in protein! This delicious curry is quick to make – if you want to add in chicken replacements you could add in vegan quorn found in most supermarkets.
1 tbsp light olive oil
1 large red onion, cut into large dice
1 red pepper, deseeded and cut into large dice
1 green pepper, deseeded and cut into large dice
150g cauliflower, cut into small florets
4 tbsp tikka masala spice pasta
2 400g cans chickpeas drained and rinsed
400g can chopped tomatoes
400ml can coconut milk
Sea salt and pepper
Coriander leaves to garnish
Chapattis or rice to serve!
Heat the oil in a large saucepan over a medium-high heat. Add the onion and pinch of salt, and cook for 3-4 minutes until softened – tip the peppers and cook for 1 minute
Add the cauliflower and tikka masala pasta and cook for 1 minute or until fragrant. Next. Put in the chickpeas, tomatoes, 100ml water and half the an of coconut milk. Bring to the boil, then reduce the heat, season to taste and simmer for 15 minutes.
Pour in the remaining coconut milk and cook for a further 5 minutes, Serve sprinkle with coriander with your choice of accompaniment.