Jilly’s Chick Pea Vegetable Tikka Masala Curry

Posted onLeave a commentCategoriesJill's Recipes
Serves: 8
  • 8 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh coriander
  • 2 cups carrot juice (juice your own organic carrots)
  • 2 or 3 tins of chick peas (Alternatively add mixed pulses)
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 cup green beans, cut in 2 inch pieces
  • 1 cup of sliced celery
  • 1 cup of cauliflower and broccoli florets
  • 3 cups sliced chestnut mushrooms
  • 1 cup of Petit Pois Peas
  • 2 tablespoons Pataks Tikka Masala Paste, adjusted to taste (This is the only paste I have found without sugar in it)
  • 1 tablespoon medium curry powder
  • 2 cups spinach leaves, (Chopped if preferred)
  • salt and pepper to taste
  • 2 tins organic coconut milk
  • 1/2 cup chopped raw pumpkin and sunflower seeds (or walnuts)
  • chopped mint, basil or cilantro leaves, for garnish (optional)
Place the garlic, ginger, mint, basil, coriander, carrot juice, green beans, mushrooms, Tikka paste, and curry powder in a wok or large pan. Bring to a boil, cover and simmer for eight minutes, add remaining vegetables and simmer for a further 10 minutes, stirring occasionally, until all the vegetables are hot yet still have a crunch to them.  Serve with brown rice, onion bahji’s or wholewheat naan bread (Original brown rice needs to be cooked for approximately 25 -30 mins) This is highly nutritious. Don’t eat with white rice. Garnish with mint, basil or coriander leaves, if desired.
** If diabetic, omit the carrot juice and add just a couple of chopped carrots and 1 more tin of coconut milk.