Tue, 28 February 2017
We’ve been eating Tikka Masala since we were kids - it’s one of the many Indian inspired dishes that made it to Ireland.
INGREDIENTS
3 chopped scallions
1 tbsp cumin seeds
1 tbsp coriander seeds
1 can full fat coconut milk
1 can drained rinsed chickpeas
1/2 a handful chopped coriander leaves
head of finely chopped cauliflower
2 tbsp soy yoghurt
flaked almonds
juice of half a lime
Paste:
2 cloves of garlic
thumb sized piece of ginger
1/2 a red chili
bunch of coriander stalks
1 heaped tsp garam masala
1/2 tsp smoked paprika
1 tsp salt
1 tbsp tomato puree
1 can chopped tomatoes
INSTRUCTIONS
Put your cumin and coriander seeds into a dry, heated frying pan to toast
To make your paste, blend together the garlic, ginger, chilli, coriander, garam masala, smoked paprika, salt, tomato puree, toasted seeds and can of chopped tomatoes until smooth.
Add 1 tbsp of oil to the pan and fry the scallions, and cauliflower, stirring in the paste as you go.
Pour in the coconut milk, add the chickpeas, coriander leaves and lime juice.
Serve with soy yoghurt and flaked almonds.
