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 with coriander + cardamom
- Garlic naan
What you’ll need from home:
- A pot
- An aluminum foil-lined sheet tray
- Microwave-safe bowl
Total prep time: 10-15 minutes
The Chickpea Tikka Masala
- Pour masala into a pot. Heat on medium stirring occasionally, for 8-10 minutes or until warmed through. Add a splash of water to adjust consistency if desired.
The Cauliflower + Naan
- Heat oven to 375 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 10-12 minutes or until warmed through. With 3-4 minutes left, add your naan on the other side of the tray and sprinkle your golden raisins over the cauliflower.
- Remove carefully.
- Put the rice in a microwave-safe bowl. Cover with a damp paper towel and heat 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 top. On the side, add your cauliflower and naan. Yogurt goes on the naan, or as a dollop on the masala. Enjoy!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!