This vegan Tikka Masala is delicious, full of flavour and super easy to make. Cannabis seasoning adds an earthy and unique flavour to this dish.
2 tablespoon olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
25g piece ginger, crushed
1 tablespoon cannabis seasoning
1 tablespoon medium curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon tomato purée
1 x 400g tin chickpeas
250g smocked tofu, cut into cubes
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk
Salt and pepper
Rice, to serve
Heat the oil in the large saucepan and add the onion.
Sauté the onion until soft , stirring regularly.
Add garlic, ginger, cannabis seasoning, curry powder, cumin, turmeric and tomato purée.
Continue to stir until the onion is completely coated, adding some water if looks dry.
Add tofu and chickpeas, turn over gently in the sauce until covered, then add tomatoes, coconut milk. Season with salt and pepper.
Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes or until sauce has thickened.
Serve garnished with cannabis seasoning, and some rice on the side.