Vegan 'Chicken' Tikka Masala — V30

Ingredients

• Paste
• Use this homemade paste or for a speedy version, use 4-6 tablespoons shop-bought tikka masala paste (eg Patak’s)
• 2 cloves garlic, roughly chopped
• 2″ piece of ginger, peeled and roughly chopped
• 1 red chilli, de-seeded and roughly chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• ½ tsp ground fenugreek (optional)
• 1 tsp cayenne pepper
• 1 tbsp smoked paprika
• 1 tbsp tomato puree
• 1 tbsp desiccated coconut
• 2 tbsp plain oil (eg rapeseed)
• Curry
• 500g/17½ oz vegan chicken pieces OR 2 x 400g/14½ oz tins chickpeas, drained and rinsed
• 2 onions, finely diced
• 1 red pepper, cut into bite-sized chunks
• 1 x 400g/14½ oz tin chopped or plum tomatoes
• 1 tbsp ground almonds (optional)
• 1 tsp salt
• 200ml water
• 1 tbsp syrup (eg maple or agave)
• ½ lime, zested and juiced
• 150ml plain vegan yoghurt
• Serving suggestions: fresh coriander, brown rice, plain vegan yoghurt, toasted flaked almonds, vegan naan, vegan raita,