HOUSE OF ASIA
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Tikka Masala with Jackfruit and Chickpeas
Jackfruit is a real hit in vegan and vegetarian cuisine. The young fruit has a texture similar to meat and is often used as a plant-based substitute. Now a reliable Edyta Dyduch took up the challenge and prepared a recipe for an aromatic Tikka Masala with jackfruit. If you avoid meat in your diet or want to limit the amount of it, this recipe is perfect for you!
Ingredients
- 250 ml Coconut milk 5-7% House of Asia
- 50 gr House of Asia Tikka Massala spreads
- 1 teaspoon House of Asia Garlic Pastes
- 565 g Green Jackfruit Pieces QF
- 600 gr Lotus jasmine rice
- 2 tablespoons Gaea Olive Oil
- 400 g of chickpeas from a jar
- 400 ml tomato passata
- ½ red onion, diced
- ½ white onion, diced
- 1 tablespoon of butter
- 2 tablespoons of curry spice
- 2 tablespoons chopped coriander
- salt
- black cumin
A method of preparing
- Thinly slice the jackfruit. Add curry powder, 4 tablespoons of coconut milk, 1 tablespoon of Tikka Masala paste, and a pinch of salt.
- Heat olive oil in a wok and sauté red and white onions. Then add the jackfruit and sauté until soft. Add the remaining package of Tikka Masala paste, the remaining coconut milk, tomato puree, garlic paste, chickpeas, butter, and cilantro. Stir and cook briefly.
- Prepare the rice according to the instructions on the package.
- Serve the dish garnished with black cumin and fresh coriander.
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Vegetables 
Indian 
15-30 minutes 
Chicken 
