Tikka Masala With Almonds
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
50 min


15 grams
Bell Pepper
15 ml
Coconut Milk
0.75 tbsp
Curry Powder
2 Clove
0.75 tbsp
0.75 tbsp
Olive Oil
50 grams
70 grams
Spring Onion
70 ml
50 grams
70 ml
Tomato Sauce

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  1. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  2. Finely chop your bell pepper, garlic, onion and spring onion.
  3. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Boil rice according to the instructions on the package.
  2. Heat olive oil in a pot and add garlic and onion, curry powder and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Tofu and fry for 10 minutes.Finally, add Bell Pepper and Spinach and fry for 5 more minutes.
  4. Add canned tomatoes and mix.
  5. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  6. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  7. Add coconut milk and lime and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Almonds and Spring Onion on top.