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.
Serving size
Ingredients
Ingredients
- 160g baby spinach
-
160g quinoa(quinoa (100%))
- 2 pepper
- 1 onion
- 240g chestnut mushrooms
-
4 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)
- 2 tbsp ground almonds (Nuts)
-
460g chickpeas(Chickpeas, water, salt)
- 4cm fresh ginger
- 1 handful of fresh coriander
- 200g baby tomatoes
- 80g creamed coconut
Allergens
Contains:
Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 551Kcal |
| 503kJ | 2304kJ | |
| Fat | 6.1g | 28g |
| of which saturates | 2.9g | 13g |
| Carbohydrates | 8g | 38g |
| of which sugars | 2.7g | 12g |
| Protein | 4.2g | 19g |
| Salt | 0.3g | 1.4g |
| Fibre | 4.0g | 18g |
Vegan
1/3 daily fibre
4 of 5 a day
Creamy Chickpea & Mushroom Tikka Masala with Quinoa
Silky coconut, warm tikka masala paste, nutty chestnut mushrooms – this easy curry is all about comforting flavours. Spoon it over fluffy quinoa, then scatter with fresh-cut coriander
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a grater, a measuring jug, a large saucepan, a medium saucepan & a sieve
Prep the veg
- Thinly slice the onion. Finely chop or grate the ginger
- Roughly chop the tomatoes. Quarter the mushrooms
- Cut the peppers into 2cm squares. Drain and rinse the chickpeas
Build the curry
- Dissolve the creamed coconut in the jug with 300ml hot water
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion, ginger, peppers and mushrooms
- Cook for 3-4 mins, until softening. Add the tikka paste and cook for 1 min, then add the tomatoes, chickpeas and coconut mixture to the pan
- Simmer for 15-20 mins, until slightly thickened. Season with salt & pepper
Quinoa time
- Bring a medium saucepan filled with salted water to a boil
- Add the quinoa and boil for 13-14 mins, until cooked, then drain
Last bits & plate up
- Rinse the spinach. Roughly chop the coriander
- Stir the ground almonds, spinach and half the coriander into the curry
- Cook for 2-3 mins, until the spinach has wilted
- Serve the curry with the quinoa. Sprinkle over the remaining coriander
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