Veggie Tikka
Boy oh boy do we love a curry! We have made so many recipes over the years but this may be our best vegan tikka recipe yet! It's the BOSH! take on what has become a British classic! We present to you our Veggie Tikka! If you are making a big veggie curry, The BOSH! veggie tikka is an excellent choice either as a main dish or as plant-based Indian spread.
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp Tikka curry powder<item-todo-done><item-todo-done>1 tsp sweet paprika<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>100g okra<item-todo-done><item-todo-done>5cm ginger fresh<item-todo-done><item-todo-done>1 can chickpeas<item-todo-done><item-todo-done>100g kale<item-todo-done><item-todo-done>1 x 400g can x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>400ml water<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>½ sweet potato<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>2 green chillies<item-todo-done><item-todo-done> cinnamon stick<item-todo-done>
Before you start
Microplane grater
Prepare the veggies
- Peel and finely chop the onion
- Peel and grate the garlic and ginger
- Cut the okra in to 2 cm slices
- Deseed the pepper and remove the white pith, chop into 2cm chunks
- Peel the sweet potato and cut into 2cm cubes
- Finely chop the green chillies
- Drain and rinse the chickpeas
- Remove the stem from the kale and chop in to chunks
Cooking the curry
- Place the vegetable oil in a large saucepan and place over a medium heat
- Add the onion, garlic, ginger and chillies and cook for a few minutes until the onion is translucent
- Add the tikka curry powder, paprika and cinnamon stick, stir well to combine and cook for a further few minutes
- Add the okra, red pepper and sweet potato and chickpeas and mix well the ensure they are well coated in the spices
- Add the chopped tomatoes, water and tomato puree
- Simmer for 15-20 minutes, stirring regularly
- Remove from the heat, stir through the kale, lemon juice and zest
- Season to taste
Time to serve
- Serve with brown rice or wholemeal roti and a large green salad!