LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4-6
35 MINS
10 MINS
25 MINS
INGREDIENTS
JUST THE CURRY
30 ml oil
1 onion, finely chopped
1 Tbsp Pick ‘n Pay crushed garlic and ginger
125 ml Patak’s Tikka Masala Spice Paste
60 ml water
4 tomatoes, chopped
1 can Pick ‘n Pay Lentils, drained
1 can chickpeas, drained
180 ml cream
15 ml chutney
200g Pick ‘n Pay Baby Spinach, washed
CLASSIC TIKKA WITH RICE
Rice of choice, cooked
Chickpea and Lentil Tikka Masala
Serving suggestion:
Drizzle of cream and chopped coriander
2-INGREDIENT GARLIC NAAN & TIKKA
125 ml Pick ‘n Pay Double Cream Plain Yoghurt
250 ml self-raising flour
2.5ml salt
60 ml butter
10 ml Pick ‘n Pay crushed garlic and ginger
5 ml parsley, finely chopped
Chickpea and Lentil Tikka Masala
Serving suggestion:
Drizzle of cream and chopped coriander
CHICKPEA & LENTIL JAFFLE
2 slices of white bread
30 ml butter, softened
Chickpea and Lentil Tikka Masala
Serving suggestion:
Chutney
METHOD
1. In a large pot over medium heat, warm the oil and gently sauté the onions until soft.
2. Add the crushed garlic and ginger and cook for a further 2–3 minutes until fragrant.
3. Stir in the tikka masala spice paste along with the water. Allow the mixture to cook gently for 3–4 minutes, stirring often. *Chef’s Tip: Allowing the spice paste to cook gently for a few minutes before adding the remaining ingredients helps the spices release their full aroma and create a deeper, richer flavour throughout the curry.
4. Add the chopped tomatoes and bring to a gentle simmer. Cook uncovered for 5 -8 minutes, stirring occasionally until the tomatoes have softened.
5. Stir in the drained lentils, chickpeas, and cream, mixing well to combine. Reduce the heat to low and simmer gently for 10 minutes, allowing the flavours to come together and the sauce to thicken slightly.
6. Lastly, add the chutney and washed spinach, stirring it through the sauce. Cover the pot with a lid and cook for 2–3 minutes, or until the spinach has wilted. Give everything a final stir, taste, and adjust the seasoning if needed before serving
CLASSIC TIKKA WITH RICE
7. Add the rice to a serving bowl and spoon the tikka masala over the top. Finish with a drizzle of cream and a sprinkle of chopped coriander.
2-INGREDIENT GARLIC NAAN & TIKKA
8. In a large bowl, combine the yoghurt and self-raising flour. Mix and knead until a soft dough forms. The dough should be soft but not sticky. If it feels too wet, add a little more flour until it reaches the right consistency.
9. Transfer the dough to a lightly floured surface and divide it into four equal portions. Using a rolling pin, roll each portion into a round approximately 15 cm in diameter. Set aside.
10. In a small saucepan, gently heat the butter with the crushed garlic and ginger until the butter has melted. Stir through the parsley and set aside.
11. Heat a large frying pan over medium heat. Cook each naan for 2–3 minutes per side, or until golden brown. Remove from the pan and generously brush with the garlic butter mixture, ensuring the garlic and ginger pieces are evenly distributed over the naan.
12. Serve the warm garlic naan alongside the tikka masala for dipping and scooping.
CHICKPEA & LENTIL JAFFLE
13. Butter both slices of bread. Place one slice, butter-side down, into a jaffle iron and gently press it down to create a shallow pocket for the filling. Spoon a few tablespoons of tikka masala into the centre, then top with the remaining slice of bread, butter-side up.
14. Close the jaffle iron, cut off the excess bread and cook over medium heat until the bread is crisp, golden brown, and toasted on both sides. Serve hot with chutney.
Chickpea & Lentil Tikka Masala
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LEVEL:
EASY
SERVES:
4-6
TOTAL TIME:
35 MINS
PREP TIME:
10 MINS
COOK TIME:
25 MINS
Chickpea & Lentil Tikka Masala
INGREDIENTS
JUST THE CURRY
30 ml oil
1 onion, finely chopped
1 Tbsp Pick ‘n Pay crushed garlic and ginger
125 ml Patak’s Tikka Masala Spice Paste
60 ml water
4 tomatoes, chopped
1 can Pick ‘n Pay Lentils, drained
1 can chickpeas, drained
180 ml cream
15 ml chutney
200g Pick ‘n Pay Baby Spinach, washed
CLASSIC TIKKA WITH RICE
Rice of choice, cooked
Chickpea and Lentil Tikka Masala
Serving suggestion:
Drizzle of cream and chopped coriander
2-INGREDIENT GARLIC NAAN & TIKKA
125 ml Pick ‘n Pay Double Cream Plain Yoghurt
250 ml self-raising flour
2.5ml salt
60 ml butter
10 ml Pick ‘n Pay crushed garlic and ginger
5 ml parsley, finely chopped
Chickpea and Lentil Tikka Masala
Serving suggestion:
Drizzle of cream and chopped coriander
CHICKPEA & LENTIL JAFFLE
2 slices of white bread
30 ml butter, softened
Chickpea and Lentil Tikka Masala
Serving suggestion:
Chutney
METHOD
1. In a large pot over medium heat, warm the oil and gently sauté the onions until soft.
2. Add the crushed garlic and ginger and cook for a further 2–3 minutes until fragrant.
3. Stir in the tikka masala spice paste along with the water. Allow the mixture to cook gently for 3–4 minutes, stirring often. *Chef’s Tip: Allowing the spice paste to cook gently for a few minutes before adding the remaining ingredients helps the spices release their full aroma and create a deeper, richer flavour throughout the curry.
4. Add the chopped tomatoes and bring to a gentle simmer. Cook uncovered for 5 -8 minutes, stirring occasionally until the tomatoes have softened.
5. Stir in the drained lentils, chickpeas, and cream, mixing well to combine. Reduce the heat to low and simmer gently for 10 minutes, allowing the flavours to come together and the sauce to thicken slightly.
6. Lastly, add the chutney and washed spinach, stirring it through the sauce. Cover the pot with a lid and cook for 2–3 minutes, or until the spinach has wilted. Give everything a final stir, taste, and adjust the seasoning if needed before serving
CLASSIC TIKKA WITH RICE
7. Add the rice to a serving bowl and spoon the tikka masala over the top. Finish with a drizzle of cream and a sprinkle of chopped coriander.
2-INGREDIENT GARLIC NAAN & TIKKA
8. In a large bowl, combine the yoghurt and self-raising flour. Mix and knead until a soft dough forms. The dough should be soft but not sticky. If it feels too wet, add a little more flour until it reaches the right consistency.
9. Transfer the dough to a lightly floured surface and divide it into four equal portions. Using a rolling pin, roll each portion into a round approximately 15 cm in diameter. Set aside.
10. In a small saucepan, gently heat the butter with the crushed garlic and ginger until the butter has melted. Stir through the parsley and set aside.
11. Heat a large frying pan over medium heat. Cook each naan for 2–3 minutes per side, or until golden brown. Remove from the pan and generously brush with the garlic butter mixture, ensuring the garlic and ginger pieces are evenly distributed over the naan.
12. Serve the warm garlic naan alongside the tikka masala for dipping and scooping.
CHICKPEA & LENTIL JAFFLE
13. Butter both slices of bread. Place one slice, butter-side down, into a jaffle iron and gently press it down to create a shallow pocket for the filling. Spoon a few tablespoons of tikka masala into the centre, then top with the remaining slice of bread, butter-side up.
14. Close the jaffle iron, cut off the excess bread and cook over medium heat until the bread is crisp, golden brown, and toasted on both sides. Serve hot with chutney.