Vegetarian Tikka Masala with Quorn Pieces

Name: Vegetarian Tikka Masala with Quorn Pieces
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp vegetable oil; 2 medium onions. finely chopped; 400ml hot vegetable stock; 1 large red pepper, deseeded and diced; 2 tbsp freshly chopped coriander leaves; 2 tbsp quality Tikka Masala paste; 1 tbsp ground cumin; 1 tbsp ground coriander; 1/2 tbsp turmeric; 1 tsp chilli powder; 140ml Greek style thick set yogurt; 1 tbsp tomato puree; 2 cloves garlic, finely chopped

(19)

4 out of 5 stars

Rate this recipe

Quorn Vegetarian Tikka Masala served on a bed of rice with sauce on the side.

Fancy a curry night? Tikka Masala is a much-loved classic, and it's easy to see why. Our Quorn version packs in all the flavour, but with fewer calories and less saturated fat. Great for a Saturday night fakeaway!

Curries Fillets & Pieces Asian

Serves 4

60 mins

A Little Effort

Gluten free

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

For the Curry:

300g pkt Quorn Pieces
1 tbsp vegetable oil
2 medium onions. finely chopped
400ml hot vegetable stock
1 large red pepper, deseeded and diced
2 tbsp freshly chopped coriander leaves

For the Marinade:

2 tbsp quality Tikka Masala paste
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tbsp turmeric
1 tsp chilli powder
140ml Greek style thick set yogurt
1 tbsp tomato puree
2 cloves garlic, finely chopped

Method

Mix all the marinade ingredients together in a bowl. Add the Quorn Pieces and stir until evenly coated. Leave to marinate for at least 30 minutes
1. Heat the oil in a saucepan and fry the onions over a medium heat for 5 minutes until soft and golden, add the pepper and fry for a couple of minutes
2. Add the Quorn Pieces and the marinade to the pan and stir fry for 5 minutes, to cook out the spices. Gradually add the hot stock, mixing well, and bring to the boil. Reduce the heat and simmer, covered, for at least 45 minutes. Continue to cook until the spices blend together and mellow. Top up with a little boiling water if necessary. Serve with a sprinkling of freshly chopped coriander

Accompany with boiled Basmati rice if liked.

Chefs tip

This dish is perfect for using up any veggies you may have lying around the kitchen - cauliflower, carrots, courgettes and mushrooms all work perfectly!