Kitchen '72 Plant Based Tikka Masala
Course: Lunch, DinnerCuisine: Indian, Care, Education, HospitalityDifficulty: Easy
Servings
10
servingsPrep time
5
minutesCooking time
25
minutesAn easy way to turn a well loved, classic dish, into a plant-based main for all to enjoy!
Ingredients
2 l 2 Kitchen '72 Tikka Masala Curry Sauce
1 kg 1 Vegan Quorn Pieces
500 g 500 Basmati Rice
1.5 l 1.5 Vegetable Stock
10 g 10 Turmeric
Kitchen '72 Indian Sweet Chilli Sauce (to garnish)
Fresh Coriander (to garnish)
Directions
- Defrost the tikka sauce in the fridge overnight.
- Cook the Quorn pieces in the oven until nicely coloured then set aside.
- Wash the rice thoroughly until the water runs clear.
- Add the rice to a pan and with the stock and turmeric. Bring to the boil, reduce to a low heat, cover and cook until the liquid is absorbed (approx. 10–15 minutes).
- To a separate pan, add the tikka sauce and simmer for 10 minutes, then add the Quorn pieces for the final 5 minutes.
- Add the rice and curry to serving dishes, then garnish with coriander and Kitchen '72 Indian Sweet Chilli Sauce.
