This recipe is the ultimate comfort food and a perfect healthy alternative to a classic Indian Takeaway; a creamy Vegan Chickpea Tikka with a side of Bombay Potatoes!

Chickpea Tikka With Bombay Potatoes [Vegan]

Cooking Time



For the tikka

  • 1 can of chickpeas
  • 1 tablespoon tikka masala curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1 zucchini chopped
  • 1 onion chopped
  • 1 garlic clove crushed
  • 1 tin chopped tomatoes
  • 1/2 can reduced fat coconut milk
  • 1 teaspoon cornflour
  • 1 tablespoon tomato pureé
  • Salt pepper
  • 1 teaspoon olive oil
  • 1/2 teaspoon sugar

For the Bombay potatoes

  • 10 small new potatoes
  • teaspoon cumin
  • teaspoon turmeric
  • teaspoon olive oil


For the Bombay potatoes

  1. Preheat oven to 360ºF. Add the potatoes to a baking tray and drizzle with olive oil and the seasoning/spices. Mix thoroughly.
  2. Bake until the potatoes are cooked through yet brown and crispy on the outside.

For the chickpea tikka

  1. Heat a large pan on medium heat and add the olive oil. Add the chopped onion and continue to stir until translucent. Add the chopped garlic and continue to cook until the garlic browns slightly.
  2. Add the zucchini, spices and seasoning. If the mixture looks a bit too dry remove from the heat and add a few drops of water, stir and then continue to cook. Fry for a few minutes to slightly cook the courgette.
  3. Add the tin of chopped tomatoes, tomato puree, sugar, chickpeas and half a cup of water. Bring to the boil.
  4. Simmer for 15-20 mins until thickened. Add the coconut milk and simmer for a further 5 mins.
  5. If the curry still looks a bit runny, make a cornflour paste by adding the cornflour to a few drops of water and mix, then slowly add the paste to the curry and stir.
  6. Serve with rice, mango chutney and chopped coriander (optional).


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