Tikka Curry
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Nutrition: Per serving
Energy
488 Kcal
Fat
13g
Saturates
1.9g
Sugars
15g
Salt
0.94g
A quick and tasty version of a UK favourite - Tikka Masala. Our switch from meat to Quorn Pieces and cream to soya yogurt alternative has not compromised on the aromatic and rich flavours, yet it’s low in sat fat.
Ingredients
400g tomato passata
1 reduced salt stock cube
2 tbsp vegetable oil
1 large red pepper, very finely diced
1 onion, finely chopped
300g Quorn Pieces
2 cloves of garlic, crushed
2 tbsp Tikka Masala paste
Large bunch of fresh coriander, finely chopped
150g Alpro Plain alternative to yogurt
To serve:
Brown Basmati rice
Mixed salad
200g Alpro Greek-style alternative to yogurt
Method
Bring the tomato passata to a boil with the stock cube and cook for 8-10 minutes. Add a pinch of sugar if necessary to remove any unwanted acidity.
Start preparing the rice as per the manufacturer’s instructions (usually takes 12-15 minutes).
Meanwhile, heat the oil in a pan and fry the red pepper for 2-3 minutes. Stir in the onion, Quorn Pieces, garlic and Tikka paste and continue to fry for a further 5-6 minutes.
Add to the tomato passata and vegetable stock and bring to the boil. Cook for a further 2 minutes. Stir in the coriander and Alpro Soya Plain alternative to yogurt.
Serve with brown basmati rice, mixed salad and large spoonful of Alpro Greek-style.