Good, better, best
GOOD Recipe
BETTER Side salad: serve a tomato and red onion salad on the side for a refreshing, crunchy addition. Mix together chopped fresh tomatoes, thinly sliced red onions, chopped fresh coriander and salt.
BEST Go all out: cook up some spicy cauliflower as an extra. Blanch florets then fry in a pan with oil, chilli powder, ground cumin and turmeric and curry powder. Top with fresh coriander.
Vegan Tikka Masala
Food
Main Courses
Indian
Dairy-free
Vegan
Vegetarian
A tasty vegan curry to spice up any autumn/winter evening
10 Servings
Ingredients
20ml vegetable oil
25g vegan butter
150g onions, roughly chopped
120g tikka masala paste
120g red peppers, diced into large cubes
800g Maggi Rich & Rustic Tomato Sauce
1.2kg Garden Gourmet Vegan Fillet Pieces
200g mangetout, shredded
300g Tenderstem broccoli, prepped and blanched
20g mango chutney
150ml vegan yogurt
80ml vegan cream
10g coriander leaves, chopped
600g wholemeal rice, steamed
Method
- Heat the oil and butter in a large pan on a moderate heat, add the onions and cook for 15-20 mins until soft.
- Add the tikka masala paste and red peppers, cook for 5 mins.
- Add the Maggi Rich & Rustic Tomato Sauce, rinse the can with water and add the Garden Gourmet Vegan Fillet Pieces, mangetout and blanched Tenderstem broccoli. Simmer for 5 mins.
- To finish the curry, add the mango chutney, yogurt and cream. Warm thoroughly, scatter with the coriander and serve with the steamed wholemeal rice.
