Nestlé Garden Gourmet vegan fillet tikka masala

This vegan spin on the classic tikka masala substitutes chicken pieces for high in protein and gloriously golden Garden Gourmet fillet pieces. Packed full of nutritious vegetables, this vegan tikka masala recipe offers a hearty bowl of food for the soul. Follow the steps below to create this delicious vegan tikka masala and impress your customers.
16.12.2020
  • 45 minutes
  • Serves 10

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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  1. 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.
  2. Add the tikka masala paste and red peppers, cook for 5 mins.
  3. 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.
  4. 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.
Method for the spiced cauliflower
  1. Heat the oil in a thick based frying/sauté pan and add all the spices, reduce the heat and cook for approx. 1min.
  2. Add the blanched cauliflower florets and sauté in the spices, coat well.
  3. Finish with the fresh chopped coriander and serve warm
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