Yummy!!! Easy! Seriously! 🙂 My dishes seem to be getting easier and easier as my diary fills up with more and more things. This is another ‘why didn’t I do that before’ dish! It’s creamy, it’s spicy, it’s baked, it’s nutritious, it’s protein packed and it’s simple to make!!! 😀 Hooray! No frying, no slaving, literally mix it up, and put it in the oven! Simples! 😀
Oh the ingredients? In English it would read ‘Chickpea, Spinach, Cheese’, or in this case as it’s vegan I’ve used tofu (but feel free to use paneer if you want to).
Baked style tikka masala
How’s your week been? We’ve had housefuls of people this week – hence the quick meal! Anything easy to have a rest from all the cooking and baking that’s been going on over the weekend here! 😛 Maybe in December I’ll have a bit more time and will post some of the dessert recipes we’ve been testing out! 😀
Chana Saag Paneer Tikka Masala (Vegan & Free-From)
Ensure the tofu is fully drained, then cut into small bite sized cubes.
Pour the chickpea liquid into a deep wide bowl, then mix in the tomato puree.
Stir in the curry, cumin, turmeric, coriander, garlic, paprika, cloves and salt, (nutritional yeast if using) followed by the yogurt. Do a taste test for spiciness and adjust as necessary.
Add the cubed tofu and coat well, before adding the chickpeas and gently stirring in. At this stage you can leave it to marinate for at least half an hour if you wish to really develop the flavours, but it’s fine to cook straightaway.
Spread the spinach over the top and bake in a preheated oven at Gas Mark 5 (375f / 190c) for 20-30 minutes. It should still have some sauce and be starting to brown.
Gently mix the spinach in.
Enjoy!
Serve & Store
Serve with your favourite grain (I used millet as I was out of brown rice).
