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Vegetarian Tikka Masala with Quorn Pieces

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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!

Curry Asian Pieces

Serves 4

60 mins

A Little Effort

1013 kJ
(Per serving)

10g of fat
(Per serving)

Gluten free

frozen healthy & meat free quorn pieces

Made with Quorn Pieces

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Low in Fat

Good Source of protein

Good source of fibre

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Ingredients

  • For the Curry:
  • 300g Quorn Pieces
  • 1 tbsp vegetable oil
  • 2 medium onions. finely chopped
  • 400ml hot vegetable stock
  • 1 large red capsicum, 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

  1. 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
  2. Heat the oil in a saucepan and fry the onions over a medium heat for 5 minutes until soft and golden, add the capsicum and fry for a couple of minutes
  3. 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!

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Vegetarian Tikka Masala with Quorn Pieces

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!

Serves 4

60 mins

A Little Effort

1013 kJ
(Per serving)

10g of fat
(Per serving)

Gluten free

Ingredients

  • For the Curry:
  • 300g Quorn Pieces
  • 1 tbsp vegetable oil
  • 2 medium onions. finely chopped
  • 400ml hot vegetable stock
  • 1 large red capsicum, 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

  1. 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
  2. Heat the oil in a saucepan and fry the onions over a medium heat for 5 minutes until soft and golden, add the capsicum and fry for a couple of minutes
  3. 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.

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!

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