Vega Tikka Masala Curry with chickpeas

• 1 onion, finely chopped
• 2 tbsp olive oil
• 4 tbsp The Spice Club Tikka Masala mix
• 150 ml water
• 400 g tomato polpa (sieved tomatoes)
• 2 tomatoes, diced
• 200 g chickpeas (canned), rinsed and drained
• 400 g fresh spinach
• Pepper to taste
• 4 whole wheat naan breads
• Bunch of fresh coriander (optional for garnish)

Step 1: Fry the Onion

• Heat the olive oil in a large pan over medium heat.
• Add the finely chopped onion and fry for 5 minutes until translucent and soft.

Step 2: Add Herbs and Tomatoes

• Add The Spice Club Tikka Masala mix to the pan and stir well through the onion.
• Then add the tomato polpa, the diced tomatoes and 150 ml of water. Stir everything well and let it simmer for 10 minutes on low heat.

Step 3: Chickpeas and Spinach

• Add the chickpeas and cook for 5 minutes, until warm.
• Then add the fresh spinach, handful by handful, and stir until it has wilted.

Step 4: Seasoning

• Season the dish with pepper. If the mixture is too thick, you can add some extra water.

Step 5: Naan Bread

• Heat the naan breads in the oven, on the griddle or on the frying pan according to the instructions on the packaging.

Step 6: Serving

• Serve the veggie tikka masala with the warm naan breads. Garnish with fresh coriander if desired.