Ingredients
- Vegetable oil 20ml
- Vegan butter alternative 25g
- Roughly chopped onions 150g
- Tikka masala paste 120g
- Red peppers, large dice 120g
- Maggi Rich & Rustic tomato sauce 800g
- Garden Gourmet fillet pieces 1.2kg
- Mange tout, shredded 200g
- Tenderstem broccoli, prepped and blanched 300g
- Mango chutney 20g
- Dairy free Vegan cream 80ml
- Dairy free yoghurt 150ml
- Chopped coriander leaves, to serve 10g
- Wholemeal uncooked rice, to be steamed and served with curry 600g
- Spiced cauliflower indredients
- Vegetable oil 10ml
- Mild chilli powder 3g
- Ground cumin 3g
- Mild curry powder 3g
- Ground turmeric 3g
- Cauliflower, small florets blanched 1kg
- Fresh coriander 5g
Method
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- Heat 4 tbsp vegetable oil and the vegan butter alternative 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 to the sauce, leave to simmer gently for 10mins, then add the Garden Gourmet fillet pieces, mange tout & blanched tenderstem broccoli, simmer another 5 mins.
- To finish the curry, add the mango chutney, single cream replacement & yogurt replacement. Warm thoroughly scatter with the chopped coriander and serve with the steamed wholemeal rice. Chefs Tip: Serve this vegan tikka masala recipe with warm naan breads and a tomato & red onion salad.
- Heat the oil in a thick based frying/sauté pan and add all the spices, reduce the heat and cook for approx. 1min.
- Add the blanched cauliflower florets and sauté in the spices, coat well.
- Finish with the fresh chopped coriander and serve warm
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