I’ve never actually been a fan of curry or Indian food in general, I found the texture too creamy and the tastes too strong. But I’ve changed my mind.
You know when you get into your head you don’t like something but when I actually think about it I don’t know why I don’t like it? Like I really enjoy creamy and strong foods so why had I written off the whole of the Indian cuisine altogether?
Anyway 2 onion baajis and a vegetable samosa later and I was ready to try a make my own tikka masala.
Time: 25 minutes
Recipe difficulty: Medium
- Bag of frozen quorn chicken style pieces
- 1 red pepper, diced
- 2 red onions, dived
- 2 cloves of garlic
- Tikka masala paste
- Garum masala powder
- 100ml Natural yoghurt
- 400ml tomato passata
- 100ml vegetable stock
- 250g of chickpeas, drained
- A heaped sprig of fresh coriander (if necessary dried is okay – better something than nothing!)
- Generous handful of spinach
- Salt and pepper for seasoning
- Coconut oil, for frying
1. Fry the garlic and onion in a teaspoon of coconut oil for 2 minutes then add the red pepper. Fry until soft then add the quorn piece.
2. Fry for a further 2 minutes then add 3 teaspoons of tikka paste and slowly simmer until the chicken is coated.
3. In a seperate pan heat the tomato passata and the vegetable stock. Once simmering, add 1 teaspoon of garum masala and stir.
4. Transfer the onion, pepper and quorn into the sauce and add the drained chickpeas to the mixture. Stir and cover for 6 minutes, stirring every 2 minutes and recovering.
5. After the sauce has started to thicken, add the natural yoghurt and turn the heat down. Stir in add more vegetable stock if the mixture is too thick.
6. Add the spinach and stir until sautéed. Add the dried coriander if using (equivalent to 1 teaspoon of dried). Season with salt and pepper. Add additional chilli powder for an extra spice if necessary.
7. Serve on wholegrain rice and top with fresh coriander (if omitted dried).