Jennifer Oppermann

Jennifer Oppermann

Recipe

Aubergine and chickpea tikka masala

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INGREDIENTS
  • 1/3 head of cauliflower (about 200g cut into florets)
  • 1 medium aubergine (cut into cubes)
  • 2 green/white onions (sliced finely)
  • 2 cloves of garlic (minced)
  • 1 tablespoon of coconut flour (Optional extra)
  • 200ml tomato passata
  • 150g low fat or 0% Greek yogurt
  • 1 can of chickpeas drained (about 250g when drained)
  • 1 tsp ginger (minced)
  • 1tsp ground Coriander
  • ½ tsp Paprika
  • ½ tsp Kashmiri chili powder (use whatever red chili powder you have)
  • 1tsp Turmeric
  • 1tsp ground Nutmeg
  • ½ tsp ground Cardamom pods
  • 1 tsp ground Cinnamon
  • 2 tsp ground Cumin
  • 120ml water
  • Coconut oil or other oil for cooking onions
METHOD

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