Recipes

Date posted: 16/12/2020

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
  • Serves 10
  • Timing: 45 mins
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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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