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.
Tikka Masala Chickpea & Quinoa Bowl
Refreshing ginger, silky coconut, fragrant spice paste, golden chickpeas – a vegan take on tikka masala that’s as soothing as a warm hug. Lime-pickled red cabbage brings zippy contrast, quinoa makes it filling.
Prep in 10
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 230g chickpeas (Chickpeas, water, salt)
- 2 garlic clove
- 1 handful of fresh coriander
- 80g quinoa (quinoa (100%))
- 4cm fresh ginger
- 1 onion
- 110g baby tomatoes
- 1 red cabbage
- 200ml coconut milk (Coconut, Water)
- 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)
- 1 unwaxed lime
- 80g sliced kale
Nutritional Information
Calories: 583
Protein: 19g
Carbs: 41g
Fat: 30g
Ingredients
- 4cm fresh ginger (use half)
- 1 unwaxed lime
- 1 red cabbage (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)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 2 garlic clove
- 200ml coconut milk (use half) (Coconut, Water)
- 1 handful of fresh coriander (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g sliced kale (use half)
- 80g quinoa (use half) (quinoa (100%))
Nutritional Information
Calories: 590
Protein: 19g
Carbs: 43g
Fat: 30g
Tikka Masala Chickpea & Quinoa Bowl
Refreshing ginger, silky coconut, fragrant spice paste, golden chickpeas – a vegan take on tikka masala that’s as soothing as a warm hug. Lime-pickled red cabbage brings zippy contrast, quinoa makes it filling.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked.
- Finely slice the cabbage and place into a mixing bowl with the juice from half the lime. Season with a pinch of salt. Mix and leave to pickle. Cut the remaining lime into wedges.
- Thinly slice the onion. Finely chop or grate the garlic and ginger. Heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the onion, garlic and ginger and cook for 5-6 mins, until softening. Meanwhile, roughly chop the coriander. Halve the tomatoes. Drain and rinse the chickpeas.
- Add the tikka paste, tomatoes, chickpeas and half the coriander to the pan. Cook for 2 mins, then add the coconut milk. Season with salt and pepper. Simmer for 13-15 mins, until the liquid has reduced to a creamy sauce.
- Rinse the kale. In the final minute of cooking the quinoa, add the kale to the pan to wilt. Drain altogether.
- Serve the curry with kale quinoa and pickled cabbage on the side. Garnish with the remaining coriander and lime wedges.
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