There is only one question we have for you tonight, Fam. And that question is: spoon or fork? And yes, you have to pick one. No sporks allowed, sorry. That technology is a little too advanced for us. Do you chow on your chickpea tikka with a fork or a spoon? It’s like the olive divide—you’re either an olive lover or you’re not. And similarly, you’re either a spoon-tikka-eater or a fork-tikka-eater. Do you like the ability to poke your chickpeas with a fork or scoop ‘em all up in a spoon? Or, do you, like the tactical chickpea-tikka-masala-devourer you are, use… BOTH!??!? Maybe that’s it. Maybe we cracked the code to the perfect way to enjoy this tikka. Both fork AND spoon 😀
What’s in your bag:
- Chickpea tikka masala
- Roasted cauliflower + golden raisins
- Sumac yogurt
- Basmati rice
- Garlic naan
What you’ll need from home:
- A pot
- A saute pan
- An aluminum foil-lined sheet tray
Total prep time: 10-15 minutes
The Chickpea Tikka Masala
- Pour masala into a pot. Heat on medium heat, stirring occasionally, for 8-10 minutes or until warmed through. Feel free to add a splash of water and adjust to desired consistency.
The Cauliflower + Naan
- Heat oven to 350 degrees.
- Place cauliflower on one half of your aluminum foil-lined sheet tray (leave the raisins out for now!) and pop in the oven for 7-10 minutes or until warmed through. With 3-4 minutes left, add your naan and sprinkle your golden raisins over the cauliflower.
- Remove carefully.
Two options here:
Option #1: (Recommended) Get a saute pan hot with a teaspoon of oil over medium heat. Pop in the rice and toss ‘til hot and a little bit crispy, just a few minutes.
Option #2: Put the rice in a microwave safe bowl. Drizzle a teaspoon or two of water over it. Heat it for 2-3 minutes.
The Sumac Yogurt
- Cold is the way to go!
To serve, spoon the rice on your plate and ladle the tikka masala over. On the side, add your cauliflower and naan. Yogurt goes on the naan, or as a dollop on the masala. Enjoy!
That’s it! Dinner solved, dinner served. #weareWECO