Ingredients
-
Gluten Free
For the Curry
- 1 jar of good quality Tikka masala paste
- 800g chickpeas or 2 tins drained and rinsed
- 1 tin chopped tomato
- 500ml vegetable stock
- 300ml plain yogurt
- 1 medium onion diced
- Large thumb sized piece of ginger grated
- 4 fat garlic cloves grated
- Punch of coriander stalks chopped (optional)
- 2 tbs light oil
- Good pinch of salt and lots of freshly ground black pepper
- Juice of 1 lime
Peshwari Pita Naan
- 1 packet BFree Pita Pockets
- 4 tbs ground almond
- 4 tbs desiccated coconut
- 2 tbs caster sugar
- 2 tbs raisins or sultanas
- 1 tsp black onion seeds (optional)
- Small bunch coriander leaves
- A pinch of salt and black pepper
To serve
- Basmati rice
- Sesame seeds
- Black onion seeds
- Fresh coriander leaves
- 4 tbs plain yogurt
- Lime wedges
Method
In a large pan sauté, the onions until translucent and lightly caramelized.
Add the grated garlic, coriander stalks if using and ginger and stir to combine, continue to cook for a minute or so before adding the curry paste, stir again and continue to cook until fragrant.
Add the chopped tomatoes, chickpeas, veggie stock and stir to combine, bring to a boil and then reduce to a simmer. Cook on a low heat for a bout 20 minutes.
While the curry is cooking, combine all the ingredients for the pita naan, except the coriander in small bowl. Set aside.
Spilt the pita pocket on one side and spread evenly with the filling, if using add the coriander leaves.
Just before serving heat a gridle pan or regular frying and cook the pitas on each side for a few minutes, until charred and the sweet butter mix has melted.
Cut each into three and keep warm until ready to serve or serve immediately.
Just before serving stir in the plain yogurt, the juice of a lime into the curry, along with some salt and pepper. Check for seasoning and adjust accordingly.
Serve with rice if you with and garnish with any of the suggestions above.
