East meets West fusion - Mediterranean vegetables x Chickpea Tikka Masala curry

20mins / Serves 6

I live off homemade curries like 90% of the time as they're so easy to make! This recipe is even easier if you're having a lazy day, as all the vegetables are pre chopped too. The pre made Tikka Masala sauce is absolutely beautiful and is also gluten free! (Recipe for homemade tikka masala sauce coming soon.) This is lerfect for if you're hosting a dinner party too and you don't want lots of extra veg hanging around.

Ingredients: cost - £4.20 (All from Tesco)

Chargrilled Mediterranean vegetables (Contains aubergine, red pepper, yellow pepper and courgette) - £2
Free From Tikka Masala cooking sauce - £1.50
2 × can of washed and drained chickpeas

Additional:

1-2 onions (depending how you like them)
2 tbsp garlic mince or 2 garlic clovea
Seasoning to taste (I added about 1 tbsp of garam Masala, cumin, turmeric and hot curry powder. Also some mixed dried herbs)
Half a tin of coconut milk (optional, could add chopped tomatoes instead - I did 1/4 of both)

METHOD

Let the frozen veg defrost by about 25% prior to cooking.
Sauté the onions in a little oil or some water if you're oil free. Add the herbs and spices and fry for about 1min and add the chickpeas to the pan. Continue frying for a couple of minutes.
Add the vegetables. The vegetables to contain a little oil so it should assist in keeping the previous ingredients moist.
Cook until the vegetables are defrosted by about 80% and add the Tikka Masala sauce.
Simmer for 10mins before adding either some coconut milk or chopped tomato.
Leave to cool and serve how desired. I served mine with long grain rice.

Hope you enjoy!