Chickpea and Eggplant Tikka Masala

 

INGREDIENTS:

  • Turmeric Paste (can be subbed out for ground turmeric)

  • 1 Tbsp Ghee

  • 1 Jar Tikka Masala HFM

  • 1 Packet Papadums

  • 1 Tin of Chickpeas

  • 1 ½ cup Basmati Rice

  • 170g Chargrilled Eggplant

  • 1 Tin of Peas

 

METHOD:

  1. Wash the rice under cold running water until the water comes nearly clear.

  2. Bring a medium size pot with water to the boil. Pour in the rice together with the turmeric and the ghee and simmer at medium high heat for 10 min, remove from the heat and drain, keep warm.

  3. Meanwhile place the tikka masala sauce into a medium size pot, drain the chick peas, eggplant and the green peas and add to the sauce. Bring the pot to the boil and then turn down to low.

  4. Cook the papadum as per packet instructions.

  5. Serve your sauce atop a bed of the turmeric rice and your papadums on the side!

 

Prep: 15min

Serves: 4