Quorn Friday Night Tikka Fakeaway

Name: Quorn Friday Night Tikka Fakeaway
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 350g Quorn Pieces; 1 tbsp veg oil; 1 onion, diced; 2 red peppers, sliced; 400g large vine tomatoes, diced; 250ml water; 100g natural yoghurt; Brown rice, to serve; Fresh coriander, to serve; For the tikka masala paste:; 2 cloves garlic, peeled; 2 red chillies, seeds removed; 1 inch piece of ginger, peeled and roughly chopped; 2 tsp garam masala; 1 tsp paprika; 1 tbsp tomato puree; A splash of water

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The mighty Tikka Masala is a Friday night institution. This super simple version uses a homemade tikka paste and chunky Quorn Pieces to create a rich and mildly spiced curry that will give the curry house a run for its money!

Serves 4

60 mins

A Little Effort

196 cals
(Per serving)

6.4 g fat

Made with Quorn Vegetarian Chicken Pieces

See product

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High in protein

Gluten free

Low in saturated fat

No soy

Ingredients

350g Quorn Pieces
1 tbsp veg oil
1 onion, diced
2 red peppers, sliced
400g large vine tomatoes, diced
250ml water
100g natural yoghurt
Brown rice, to serve
Fresh coriander, to serve
For the tikka masala paste:
2 cloves garlic, peeled
2 red chillies, seeds removed
1 inch piece of ginger, peeled and roughly chopped
2 tsp garam masala
1 tsp paprika
1 tbsp tomato puree
A splash of water

Method

Heat the oil in a deep frying pan over a medium heat and sweat the onion for 10 minutes until starting to turn translucent.
Meanwhile, make the tikka masala paste in a blender, by combining the garlic, red chillies, ginger, garam masala, paprika, tomato paste and enough water to loosen.
Add the tikka masala paste to the pan and cook for a couple of minutes. Add in the Quorn Pieces and stir through, cooking for a further 5 minutes.
Add in the sliced red peppers, diced tomatoes, 250ml water, then cover and gently simmer for 30 minutes.
When ready to serve, remove from the heat and stir through the yoghurt.
Serve with brown rice and fresh coriander to garnish.

Chefs tip

If making in advance, allow to cool and refrigerate in an air-tight container for up to 3 days. Reheat in the microwave or oven at 200C / 180C fan for 15 minutes.