Chickpea Tikka Masala

I found this recipe in Lucy Watson's 'Feed Me Vegan' cook book that was lent to me by a lady at church. It was very easy to make and tasted delicious. I would definitely have this again and recommend it to others. Though, I would advise that you prepare the ingredients before cooking as the veg cooks quite quickly and there's not much time in between to chop stuff and this way, you can just easily tip in the next thing when necessary. Also, you can just buy the Tikka Masala Paste but it was very easy to make.

Dietary info:
-Suitable for Vegans
-Suitable for Vegetarians
-Contains Nuts {If you count coconut}
-Contains Gluten {If you have naan breads}
-Dairy-free

 These ← are the naan breads and home-made hummus they went amazingly with the tikka masala

This ↓is the actual tikka masala and was very nice and I would definately make it again

Ingredients:
- 1tbsp light olive oil {I used extra virgin}
- 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{I used an orange one as that was what Co-Op had}
- 150g cauliflower, cut into small florets
- 4 tbsp Tikka Masala Paste {Recipe above}
- 2 x 400g can chickpeas, drained and rinsed {I used 800g Chana Daal (Split and dried chickpeas) That had been soaked for majority of the day}
- 400g can chopped tomatoes
- 400g can coconut milk
- sea salt and freshly ground black pepper {Any salt and pepper would do}
- Coriander leaves, to garnish
- Chapattis or pilau rice, to serve
-{You will also need 100ml of water}
-{As I enjoy spicy, I added in one red chilli, finely chopped}
-{And, I had some leftover bisi-bele-bathi spice mix , which just added a few more spices into it}

Method: 
1: Heat the oil in a large saucepan over a medium/high heat. Add the onion, and a pinch of salt, and cook for 3-4mins, or until softened and translucent, stirring occasionally. Tip in the peppers and cook for 1min.
  
2: Add the cauliflower and tikka masala paste, an cook for 1minute or until fragrant. Next, put in the chickpeas, tomatoes, 100ml water and half the can of coconut milk. Bring to the boil, then reduce heat, season to taste and simmer for 15mins.

3: Pour in the remaining coconut milk and cook for a further 5 mins. Serve sprinkled with coriander and with chapattis or pilau rice alongside.{I used rice and naan bread}



Tikka Masala Paste Recipe:
This recipe was really good and highly recommended it was spicy but not too spicy.  There was one leftover chilli which I added to the Chickpea Tikka Masala for an extra kick but you can leave it out of both this and the actual curry. Click the link below to go straight to the original recipe.
Tikka Masala Paste

Ingredients:

-1 clove garlic roughly chopped
-1 red chilli seeds removed and roughly chopped
-2 cm piece of fresh ginger peeled and grated
-2 tsp garam masala {I used some leftover bisi-bele-bath masala spice mix}
-1 tsp cayenne pepper
-1 tsp paprika
-1 tsp ground coriander
-1/2 tsp cumin seeds
-2 tbsp Walnut oil {I used extra virgin olive oil}
-1 tbsp tomato puree
-Handful of fresh coriander chopped including stems
-Pinch of sea salt

Instructions

1:Place all ingredients into a blender, wet ingredients first. Add just 1 tbsp of oil to begin with - more can be added as required.

2:Blend until a smooth consistency is reached. Add more oil or tomato puree if the paste is too thick or if the blender is struggling to pulse together the ingredients.

3Taste a small amount and add more salt, tomato puree or even a dash of chilli powder if desired.

4:For an extra kick add a few drops of Tabasco and a dash of Worcestershire sauce.{I didn't}

5:Once completely blended the paste you can jar it up and keep in the fridge for up to a month. {The Chickpea Tikka Masala Recipe, did use all of it so if you want some spare, I would advise you to make double}