Aubergine and chickpea tikka masala
Updated: Jul 30, 2019
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 ground Nutmeg
½ tsp ground Cardamom pods
1 tsp ground Cinnamon 2 tsp ground Cumin
Coconut oil or other oil for cooking onions
Heat a pan, add the oil, add the onions and cook over a low heat for about 20 mins until the onions have caramelized. Add the minced garlic to the onions and cook for a further 2 minutes, remove from the heat and set aside.
Steam the cauliflower for 20 minutes until the florets are tender (use a knife to check)
Heat a griddle pan and cook the aubergine cubes on each side for a minute or two and set aside.
Add all the spices to a saucepan, toast on a medium heat for 1 minute to release the aromas. Add the tomato passata, ginger and the water and cook for a further 10 minutes.
Add the cooked cauliflower, coconut flour, tomato and spice mix and the cooked onion and garlic to a blender, blitz until it is silky smooth. Return the sauce to the saucepan and turn on the heat low. Stir in the Greek yogurt. Add the aubergine and chickpeas and continue to cook for a further 10 minutes on a low heat.
TIP You can use a store-bought tikka masala spice mix if you don’t have all the required spices in your larder. You can omit the coconut flour and add in some desiccated coconut if you prefer. You can add more chili powder if you prefer your curry hotter. Serve with rice, noodles, flatbreads or a salad if you prefer. Its even tastier the next day as the spices develop even more overnight Garnish with juicy pomegranate, Greek yogurt and a sprinkle of fresh coriander