I think everyone can appreciate a good curry, whether it be your local Indian restaurant or a weekend takeaway. I love to make my own, and i always try to make it a little bit more on the healthy side- but still keeping that classic flavour. Here’s my recipe for a super warming Tikka Masala, packed with Protein and Fibre!
See below for recipe:
Lentil and Chickpea Tikka Masala Serves 4-6
- Aldi Specially Selected Tikka Masala Sauce (360g) OR your favourite sauce
- 1 Cup Red Lentils
- 1 Can of Chickpeas (400g)
- A handful of chopped bell peppers
- Coconut Oil
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Ginger
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Turmeric
- 1/2 tsp Hot Curry Powder
- 3 Tbsp Natural Yogurt
*If you want to make your own curry paste, simply sweat garlic and onions, add some chopped tomatoes and tomato puree, and the above spices*
1.First of all, unless you buy precooked lentils, we need to boil our red lentils for 10 minutes on high, until tender and lighter in colour. Always make sure to rinse lentils thoroughly before cooking, to get rid of any dirt.
2.Add approximately 1 tbsp coconut oil to a large pan and gently cook your bell peppers. Add salt and pepper, then stir in the spice mix from the top of the curry sauce bottle. (if you don’t have this particular sauce, add 1/2 tsp of each of the spices above, and then we will add more later). Mix in enough water to cover the surface of the pan. Heat on low.
3.Once your lentils are cooked, drain them off and add them into your spice pan. Add in the curry sauce.
4.Drain your chickpeas and add into the pan. Cook for 3-4 minutes on medium.
5.Add 3 dollops (approx. 3 tbsp) yogurt into your pan and mix in. Add 1/2 tsp of each of your spices. Bring to the boil for 2 minutes and then let simmer for 20 minutes.
6.When you are ready to eat, simply heat the curry up and serve with rice and your favourite side dishes.
*if you want yellow rice, simply sprinkle turmeric onto cooked rice before serving and stir it in. his doesn’t add any flavour, purely colour*