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Vegan Clone of Tikka Paste & Butter Chicken


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Ingredients

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Tikka Paste

  • 40 g coriander seeds
  • 40 g cumin seeds
  • 10 g dried red chillies
  • 50 g coriander, Washed thoroughly and left to dry on a towel
  • 10 g garlic cloves, peeled
  • 100 g ginger, Sliced in 2mm coins along the lines on the skin
  • 200 g olive oil
  • 100 g water
  • 100 g lemon juice
  • 1 heaped teaspoon ground tumeric
  • 30 g salt
  • 50 g Dried Onions
  • 140 g Tomato purée (passata)

Butter Chicken-pea

  • 40 g Nuttelex or other dairy free spread
  • 150 g onions
  • 2 Fresh Green Chillies, Keep the seeds if you like next level heat
  • 20 g ginger, sliced along the lines on the skin into 2mm coins
  • 2 cloves garlic
  • 10 g fresh coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons Ground Coriander
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 100 g water
  • 70 g tomato puree
  • 500 g coconut cream
  • 50 g red lentils
  • 100 g Tikka paste
  • 400 g can of chickpeas (drained)
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Recipe's preparation

    Tikka Paste
  1. 1.   Weigh coriander seeds, cumin and dried red chillies into TM bowl. Heat 5 minutes/Varoma temperature/Speed 1.

    2.   Grind 1 minute/Speed 8.

    3.   Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute/Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.

    4.   Add remaining ingredients. Cook 40-60 minutes/80C/Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Using a sterilized spoon, spoon the paste into sterilized jars, pouring a little more olive oil if necessary to submerge the paste. Cover the jars with sterilized lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it and will keep for 6 weeks this way.

  2. Butter chicken-pea
  3. Heat the nuttelex 1 minute/Varoma temperature/Speed 1.

  4. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.

     

  5. Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF

  6. Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.

  7. Add the water. Cook 5 minutes/Varoma temperature/Speed 1.

  8. Add tikka paste, lentils, tomato puree and coconut cream. Cook 20 minutes/100C/Speed Spoon/Reverse Blade Direction  Counter-clockwise operation. Taste and add more salt if necessary.

  9. Add chickpeas and stir 30 seconds/speed 1/reverse blade.

  10. Serve with rice 

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Accessories you need

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Tip

If you are wanting to double the recipe, just double the lentils, chickpeas & tikka paste, nothing else.

 

For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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