The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
"Chicken" & Chickpea Tikka with Pickled Apple
heura chick'n pieces tikka curry with cucumber and mint yoghurt
Ready in 20
High protein
2/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh mint
- 80g baby spinach
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 apple
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 1 onion
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 15g creamed coconut
- 1 tbsp apple cider vinegar
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g passata
- 1 midi cucumber
Nutritional Information
Calories: 568
Protein: 31g
Carbs: 47g
Fat: 27g
"Chicken" & Chickpea Tikka with Pickled Apple
heura chick'n pieces tikka curry with cucumber and mint yoghurt
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Cooking Instructions
- Dissolve the half-stock cube and creamed coconut in a jug with 150ml boiling water. Finely dice the onion. Heat a large saucepan with 1 tbsp oil on high heat. Add the onion and cook for 3-4 mins, until softened.
- Drain and rinse the chickpeas then add to the pan along with the tikka paste and chick'n. Cook for 2 mins, then add the stock mixture and passata. Bring to a boil then simmer for 10-12 mins, until the sauce thickens. Add the spinach in the final minute of cooking. Season with sea salt to taste.
- Meanwhile, make the pickled apple. Pick the mint leaves from the stalks and roughly chop. Finely dice the apple into 1/2cm cubes. Place the apple in a bowl with the vinegar, a good pinch of mint and a pinch of sea salt. Set aside.
- Make the cucumber salad; coarsely grate the cucumber, squeezing out any excess juice. Place in a bowl and mix with the yoghurt, remaining mint and a pinch of sea salt.
- Serve the tikka in bowls, top with the pickled apple and serve the cucumber yoghurt on the side.
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