Ah, the masala. A misunderstood dish if ever there was one.

Someone took the word, added a ‘tikka’ in front and invented a dish that never got a sniff of India, let alone the wonderful components that make up this dish. Thankfully this recipe seeks to redress that balance. Combining tasty vegetables and chickpeas in a spicy tomato sauce with a zesty lemon rice, this is one masala that is authentically Indian as eating a chapatti sandwich in front of the Taj Mahal on a warm Thursday afternoon. The building that is. Not your local curry house.

Tomato puree, onion, cooked lemon rice (13%) (water, basmati rice, lemon juice, vegetable oil, sea salt, turmeric powder, cardamon), tomato, carrot, lentils, aubergine, chickpeas (6%), red pepper, coconut, spinach, garlic, ginger, demerara sugar, spices, vegetable oil, malt vinegar, cornflour, paprika, sea salt, mustard seed, red chilli, coriander (0.1%), turmeric powder, curry leaves, chilli powder, lemon oil, bay leaf, natural colour (paprika extract). Read this veg pots full nutritional information.