RECIPE

Tikka Masala Chaat bowl with Chickpeas & Potato

Name: Tikka Masala Chaat bowl with Chickpeas & Potato
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 2 pouches Tasty Bite Vegetable Tikka Masala; 2 cups (400g) cooked basmati rice; 1 can (15 oz / 425g) chickpeas, drained and rinsed; 1 small cucumber, diced; 1 cup (150g) cherry tomatoes, halved; ½ small red onion, diced; ½ cup (120 ml) plain yogurt; 2 tbsp (30 ml) mango chutney; 2 tbsp (30 ml) coriander chutney; ⅓ cup (80 ml) sev crunch; ¼ cup (60 g) pomegranate seeds; 2 tbsp (30 g) fresh cilantro; Chopped lemon wedges

TIME

15 mins

INGREDIENTS

13 items

MAKES

4 servings

Crispy fresh toppings meet warm, aromatic tikka masala chickpeas in this vibrant, street food inspired bowl. Packed with bold flavours, this comforting and satisfying plant-powered dish comes together in just 30 minutes.

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INGREDIENTS

2 pouches Tasty Bite Vegetable Tikka Masala
2 cups (400g) cooked basmati rice
1 can (15 oz / 425g) chickpeas, drained and rinsed
1 small cucumber, diced
1 cup (150g) cherry tomatoes, halved
½ small red onion, diced
½ cup (120 ml) plain yogurt
2 tbsp (30 ml) mango chutney
2 tbsp (30 ml) coriander chutney
⅓ cup (80 ml) sev crunch
¼ cup (60 g) pomegranate seeds
2 tbsp (30 g) fresh cilantro
Chopped lemon wedges

PRODUCTS USED

Vegetable Tikka Masala All Natural Indian Entrée

SEE DETAILS

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1
Simmer the Chickpeas: Heat the Tasty Bite Vegetable Tikka Masala in a pan over medium heat until hot and gently simmering. Add the drained chickpeas and stir to coat completely. Simmer for 3–5 minutes until the sauce is slightly thickened, then finish with a fresh squeeze of lemon juice and stir.
2
Assemble the Base: Divide the warm cooked basmati rice evenly among 4 serving bowls. Spoon the hot tikka masala chickpeas and sauce generously over the rice so the flavours seep through.
3
Layer Fresh Toppings: Evenly arrange the diced cucumber, halved cherry tomatoes, and diced red onion across each bowl.
4
Sauce & Garnish: Drizzle each bowl with plain yogurt, sweet mango chutney, and tangy coriander chutney. Finish by topping with sev crunch, ruby pomegranate seeds, chopped fresh cilantro, and a wedge of lemon. Serve immediately!