This is a favourite of mine, it’s got a bit of a kick to it, you could probably lessen it by deseeding the chillies or perhaps with a bit of double cream added in the final stages. I’ve added a cheeky ‘marinade’ hack into the equation too as your Quorn fillets defrost, but you don’t have to do this, you can add the frozen fillets or Chicken pieces in too, they’ll just need longer to cook (about 10 mins). Served with a zingy Coriander and Lime rice, it’s a great little dish, and thanks to the Quorn needing hardly any time to cook, fairly quick to make!

This recipe takes around 30 minutes to make. If you want something a little quicker that can be made in half the time, then see this article with some fantastic recipes!

Serves – 2
Prep / Cooking time – 10mins / 30mins




Ingredients
Vegetarian Chicken Tikka Masala
Splash of Olive Oil
1 Bag of 6 Quorn ‘Chicken’ Fillets (ideally defrosted and marinated with the steps below)
2 Medium Onions, Diced
Coriander Stalks – Ideally 10-20 of them – (finely chopped)
Ginger – About the size of a thumb (finely chopped)
One Red Chilli Pepper (deseeded and finely chopped)
One Green Chilli Pepper (finely chopped)
Clove of Garlic (finely chopped or pressed)
Jar of Tikka Masala Paste (165g)
1 Tin of Chopped Tomatoes (400g)
Cup of water

Coriander and Lime Rice
150g of Basmati Rice
1 Lime – Zest and Juice
Coriander Stalks – Ideally 10-20 of them – (finely chopped)

Method
Marinade Hack (Optional)

1 – Leave the Quorn Fillets on the side to defrost for half an hour – Keep them in the bag (you’ll need this)

2 – Cut open the corner of the bag and chuck in a few tablespoons of the paste, hold the bag shut by the corner and give it a good shake. Let it sit for another 30 mins to an hour, shaking it occasionally to coat the fillets with the paste.

Vegetarian Chicken Tikka Masala

Everything chopped and ready to go!
Everything chopped and ready to go!

1 – Put the oil into a large pan and fry gently on a moderate heat with the Onion, Garlic, Ginger and Coriander for a few minutes

2 – Chuck in the Chilli and allow the onion to soften, keep it all moving – you don’t want burnt flavours!

Everything softening nicely!
Everything softening nicely!

3 – Put in a few tablespoons of the Tikka Masala Paste and stir it in well.

Paste added, it smells amazing!
Paste added, it smells amazing!

4 – Chuck in the Chopped Tomato and allow to simmer, keep checking that it’s not catching on the bottom of the pan, if it’s looking a bit dry, add some water.

Tomatoes in and simmering well!
Tomatoes in and simmering well!

5 – There’s not much left to do now, so perhaps jump to the Rice Recipe – timings vary from the make of rice you use.

6 – Chuck in another teaspoon of the paste, and give it all a good mix together.

7 – If you’ve marinated your Quorn Fillets chop them into slices, and then chuck into the pan, they’ll only need five minutes or so to cook through, if you’re using frozen fillets or pieces cook for about ten minutes.

Marinated Quorn Fillets all sliced and ready to go!
Marinated Quorn Fillets all sliced and ready to go!

8 – Check the sauce for taste, if it’s a bit spicy, add a little double cream.

9 – Serve with the Coriander and Lime Rice, enjoy!

DSC_0369


Coriander and Lime Rice

1 – Boil the rice as directed by the packet until nice and soft.

2 – Drain the rice and put back into the pan.

3 – Mix in the zest, juice and chopped coriander stalks – that’s it!

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