Recipes
Date posted: 16/12/2020
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