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$
250
ea
$
220
kg
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INGREDIENTS
3 tsp vegetable oil
METHOD
Step 1 Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until lightly caramelised. Add the garlic and ginger and cook for 1 min.
Stir in the tikka masala paste and cook for 2 mins or until fragrant.
Step 2 Add the tomato, chickpeas and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low and simmer for 15 mins. Add the beans and cook for 5 mins.
Stir in the coconut milk and sugar. Season.
http://www.taste.com.au/recipes/vegan-chickpea-tikka-masala/e74a3f32-fcab-45d2-9cde-e9b9550eccae 1/2
1/12/2018 Vegan chickpea tikka masala
Step 3 Stir through the chopped coriander. Season. Divide the chickpea tikka masala and basmati rice among serving bowls. Sprinkle with extra coriander and
serve with lime wedges.
http://www.taste.com.au/recipes/vegan-chickpea-tikka-masala/e74a3f32-fcab-45d2-9cde-e9b9550eccae 2/2