Preparation time is 15minutes
Cook time is 4hours
Total time is 4hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 800grams tofu, drained, dried and cut into cubes
- 5 garlic, peeled and minced
- 1 onions, peeled and diced
- 2tablespoons ginger, peeled and grated
- 1teaspoons turmeric powder
- 2tablespoons tikka curry paste
- 400grams chopped tomatoes
- 240grams coconut cream
- 400grams chickpeas, drained and rinsed
- 120grams frozen peas
- 1tablespoons lemon juice
- 2tablespoons coriander, fresh, roughly chopped
- 280grams rice, steamed
Nutrition per serving
3150kJ / 752Cal
3150 Kilojoules or 752 Calories
36% of daily energy intake*
Protein
26.8grams
Fat
27.5grams
Carbs
88.5grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegan tikka masala features a thick, creamy tomato and coconut sauce and is a healthy and easy option for weeknight dinners.
Method
Step 1 of 2
Put everything else in the crock pot except for the peas, lemon juice and coriander. Stir thoroughly. Cover and cook for 4 hours on high or 8 hours on low.
Step 2 of 2
Tip in the peas and mix then cook for another 10 minutes. Season with lemon juice and garnish with coriander. Serve this with warm naan or over steamed rice.
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