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Chickpea, Cauliflower & Tofu Tikka Masala

Chickpea, Cauliflower & Tofu Tikka Masala

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Prep Time 5 minutes
Cook Time 40 minutes
Servings 2

Ingredients
  

  • 300 g Cauliflower Florets
  • 240 g Chickpeas
  • 20 ml Tikka Curry Paste
  • 200 g Cooked Chopped Tomatoes
  • 200 ml Coconut Milk
  • 200 ml White Basmati Rice
  • 2 Onions
  • 5 g Fresh Coriander
  • 10 ml Vegetable Stock

Instructions
 

  • Preheat the oven to 200°C. Cut the cauliflower into bite-size florets. Drain and rinse the chickpeas. Add the cauliflower and chickpeas to a roasting tray. Coat in oil and season. Roast in the hot oven for about 20-25 minutes until the cauliflower is cooked through and the chickpeas are crispy, shifting halfway. [CHEF’S TIP: if you would like the chickpeas to be even crispier, remove the cauliflower on completion and continue to roast the chickpeas for a further 5-10 minutes.]
  • Rinse the rice and place in a pot. Submerge it in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, remove from the heat and allow it to steam with the lid on for a further 10 minutes. [CHEF’S TIP: try to keep the lid on for the entire cooking and steaming time, only checking occasionally]. When the rice is cooked, fluff up with a fork and stir through the coriander and hemp pesto.
  • Peel and dice the onions and set aside. Rinse and roughly chop the coriander, reserving some whole leaves for garnish.
  • Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu pieces until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, season, and set aside.
  • Return the pot to a medium heat with a drizzle of oil. When hot, fry the onions for 1-2 minutes until soft and translucent. Add three quarters of the curry paste (to taste) and fry for 30-60 seconds until fragrant. Add in the coconut milk and the cooked chopped tomato. Then, stir through the vegetable stock and 60ml of water. Bring to a simmer. Once simmering, lower the heat and allow the sauce to cook for about 15-18 minutes until it has reduced and thickened, stirring frequently. In the last 5 minutes, taste to test and add more curry paste if you would like a spicier curry. On completion, remove from the heat and season with salt, pepper, and a sweetener of choice. Add in the tofu, roast cauliflower and chickpeas and stir to coat.
  • Serve up a bowl of Chickpea, Cauliflower & Tofu Tikka Masala and basmati rice. Finish off with the coriander/parsley leaves. Delish!