The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Tikka Masala with Cumin Rice & Cashews
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky chickpeas in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of cumin seed rice and top with a cashew and mustard seed garnish for the perfect crunch!
1/3 daily fibre
6 plants
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 1 handful of fresh coriander
- 20g cashew nuts (Nuts)
- 20g baby spinach
- 1 tsp cumin seeds
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 curry leaves
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 200g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
Nutritional Information
Calories: 636
Protein: 20g
Carbs: 49g
Fat: 30g
Ingredients
- 20g cashew nuts (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 1 tsp brown mustard seeds (use half) (Mustard) (Brown Mustard Seeds 100%)
- 20g baby spinach (use half)
- 200g baby tomatoes (use half)
- 250g delhi tikka masala curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 1 tsp cumin seeds (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 curry leaves (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 636
Protein: 20g
Carbs: 49g
Fat: 30g
Chickpea Tikka Masala with Cumin Rice & Cashews
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky chickpeas in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of cumin seed rice and top with a cashew and mustard seed garnish for the perfect crunch!
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Cooking Instructions
Before you start
- Pull out a large saucepan, a medium frying pan & a sieve
Make the curry
- Drain and rinse the chickpeas. Halve the tomatoes. Roughly chop the coriander, reserving a few whole leaves for garnish
- Heat the large saucepan on medium-high heat. Once hot, add the tikka sauce, chickpeas and tomatoes
- Bring to the boil, then simmer for 7-8 mins, until thickened
Fry the cashews
- Meanwhile, heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the cashews, mustard seeds and curry leaves and cook for 2-3 mins, until golden
- Season with salt and pepper, then remove from the pan and set aside
Heat up the rice
- Reheat the frying pan on medium-high heat. Once hot, add the cumin seeds and toast for 30 secs
- Add the rice and break it up with a wooden spoon. Season will salt then add a splash of water and cook for 2-3 mins, until piping hot
Last bits & plate up
- Rinse the spinach, then stir into the curry with the chopped coriander in the final 1 min, until wilted. Season to taste with salt and pepper
- Share the chickpea tikka between bowls, topped with the cashew mix. Serve the cumin rice alongside. Scatter with the whole coriander leaves to finish
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