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 Brown Rice & Roasted Courgette
Our vegan twist on tikka. Think chunky chickpeas simmering in a coconutty tikka masala sauce. Sweet roast courgette and leafy spinach for extra greens. Fluffy brown rice to soak up all the flavour. Delish!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp maple syrup (maple syrup(100%))
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 15g creamed coconut
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 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)
- 230g chickpeas (Chickpeas, water, salt)
- 4cm fresh ginger
- 1 shallot
- 1 courgette
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 650
Protein: 19g
Carbs: 66g
Fat: 25g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 80g baby spinach (use half)
- 4cm fresh ginger (use half)
- 15g creamed coconut (use half)
- 1 courgette (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 shallot (use half)
- 2 tbsp tikka paste (use half) (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)
Nutritional Information
Calories: 639
Protein: 19g
Carbs: 66g
Fat: 23g
Chickpea Tikka Masala with Brown Rice & Roasted Courgette
Our vegan twist on tikka. Think chunky chickpeas simmering in a coconutty tikka masala sauce. Sweet roast courgette and leafy spinach for extra greens. Fluffy brown rice to soak up all the flavour. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a grater, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Roast the courgette
- Meanwhile, dice the courgette into 2cm chunks
- Place onto the lined baking tray and toss with 1 tbsp oil, half the maple syrup and a pinch of salt and pepper
- Roast for 15-18 mins / air fryer 8-10 mins, turning once, until soft and caramelised
Build the curry
- Thinly slice the shallot. Finely grate the ginger. Drain and rinse the chickpeas
- Heat the large saucepan with 1/2 tbsp oil on medium heat. Once hot, add the shallot and ginger and cook for 3 mins. Add the tikka paste and curry powder and cook for another 1 min
- Add the chickpeas, creamed coconut, chopped tomatoes, remaining maple syrup, the stock powder and 100ml water (50ml for 1 person). Stir until the creamed coconut dissolves, then simmer for 8-10 mins, until thickened
Last bits & plate up
- Rinse the spinach
- In the final minute of cooking, stir the roast courgette and spinach into the curry sauce and cook until wilted. Add a splash of water if it's too thick. Season to taste with salt and pepper
- Share the chickpea tikka masala between bowls, with the rice alongside
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