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.
Creamy Chickpea Tikka with Onion & Lime Pickle
This chickpea tikka curry is a bowlful of comfort. Stir in coconut milk to make it extra creamy, then add leafy spinach for your greens. Pair with nutty fluffy brown rice to soak up all that flavour. Sprinkle a onion and coriander pickle for zing.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 120g chestnut mushrooms (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 30g creamed coconut
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 tbsp ground almonds (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 90g Tenderstem broccoli (use half)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 670
Protein: 19g
Carbs: 58g
Fat: 32g
Ingredients
- 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)
- 90g Tenderstem broccoli
- 200g passata (tomatoes, salt, citric acid)
- 30g creamed coconut
- 2 tbsp ground almonds (Nuts)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 120g chestnut mushrooms
- 1 onion
- 80g brown rice (100% Brown Rice)
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 563
Protein: 18g
Carbs: 54g
Fat: 22g
Creamy Chickpea Tikka with Onion & Lime Pickle
This chickpea tikka curry is a bowlful of comfort. Stir in coconut milk to make it extra creamy, then add leafy spinach for your greens. Pair with nutty fluffy brown rice to soak up all that flavour. Sprinkle a onion and coriander pickle for zing.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan & a small bowl
Get the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Cook the mushrooms
- Quarter the mushrooms. Cut the broccoli into thirds
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the mushrooms and broccoli and cook for 3 mins. Season with salt
- Meanwhile, roughly dice half the onion and finely slice the remaining half
Simmer the curry
- Drain and rinse the chickpeas, then add to the pan along with the ginger & garlic paste and diced onion
- Cook for 3 mins, then add the tikka paste and ground almonds. Cook for 30 secs, then add the creamed coconut, passata and 200ml water (100ml for 1 person)
- Bring to a boil, then simmer for 10-14 mins, until slightly thickened. Season with salt
Make the onion pickle
- Roughly chop the coriander. Quarter the lime
- Combine the sliced onion, half the coriander, juice from half the lime and a pinch of salt in the small bowl. Set aside to pickle
Plate up
- Share the chickpea tikka between bowls, with the rice alongside
- Top with the onion pickle, and the remaining coriander and lime wedges
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