7 Jun 2013

Chloe cooks: 'Skinny Chickpea Tikka Masala'

 I was going to title this 'Chloe tries to cook' as I'm not too confident in this department, spaghetti hoops were a regular feature in my cupboard during exams and eating well really fell by the wayside. But a combination of trying to eat healthy/tone up, running out of money and having a lot more time on my hands means I've been exploring lots of new healthy and cheap recipes. I found the Skinny Chicken Tikka Masala recipe on Skinnytaste.com after craving an Indian takeaway, which isn't suitable for dieting or a lack of money. But I can't afford chicken, so I decided to swap it for chickpeas, and I made a few other taste/health adjustments. It is also vegetarian friendly and almost vegan with a few adjustments, which makes me happy!

Skinny Chickpea Tikka Masala (Serves 2)
2 tsp olive oil
Half an onion 
1 tbsp grated fresh ginger 
3 garlic cloves
400g can chopped tomatoes 
4 tbsp soy yogurt 
2 tbsp semi-skimmed milk 
1 tbsp cumin 
1 1/2 garam masala 
1 tsp tumeric 
1/2 tbsp chilli powder
1 1/2 tbsp honey 
10g butter 
1/2 400g can chickpeas
Brown or basmati rice

Heat the olive oil in a large pan on a medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. (More chilli powder for more spice, more garam masala for more curry-ness). Stir in tomatoes, yogurt and milk. Add honey and butter to taste (I like my tikka masala very sweet!). Simmer on low heat until sauce thickens, about 10 minutes. Start rice. Add chickpeas to curry sauce and simmer for 5 minutes until they soften. Serve with brown rice (if you're really good) or basmati rice. 

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