How to make chickpea tikka masala

Celebrating coeliac awareness week, this dish is a modern take on a classic curry that’s perfect for gluten-free food lovers

A refreshing curry that won’t leave you with the grease-drenched guilt of a takeaway

Chickpea tikka masala with fragrant rice

Serves 2

1 can of chickpeas 
Vegetable oil
2 tomatoes 
130g basmati rice
50g coconut cream
1 tbsp korma curry powder
2 tbsp tomato paste 
1 vegetable stock cube 
1 brown onion
2 garlic cloves
10g coriander 
1 star anise 
40g mango chutney
2 tsp ground paprika 
1 bag of blanched almonds 
Pinch of salt

Add the basmati rice, star anise, 300ml cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cover for 10-15 minutes. Once the water is absorbed into fluffy rice, remove from the heat and cover until serving.

Preheat the oven to 220C. Peel and finely chop the brown onion. Heat a large, wide-base pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the chopped onion and cook for 6-8 minutes or until soft.

Boil a kettle. Drain and rinse the chickpeas. Chop the tomatoes roughly. Peel and finely chop the garlic. Once the onion is soft, add the chopped tomatoes and garlic and cook for 4-5 minutes further or until they’ve completely broken down.

Remove the coconut cream and chop it roughly. Dissolve the vegetable stock cube, chopped coconut cream and tomato paste in 300ml boiled water – this is your coconut stock. Once the tomatoes have broken down, add the ground paprika, korma curry powder and drained chickpeas to the pan and cook for 1-2 minutes more.

Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it’s thick and rich. Meanwhile, add the almonds to a baking tray and put them in the oven for 5 min or until they’ve darkened slightly in colour. Once darkened, chop them roughly. Chop the coriander finely, including the stalks.

Remove the star anise from the rice. Serve the chickpea tikka masala with the fragrant rice to the side. Sprinkle over the chopped almonds and coriander.

Recipe from Gousto.co.uk