How to make a Quorn tikka curry
This recipe creates a delicious, healthy tikka curry, packed full of vegetables and Quorn chicken. Try it served with rice, mango chutney and poppadoms for a healthier take on your classic Indian takeaway - or, as some call it, a fake-away!
- 300g Quorn chicken-style pieces
- 2 tbsp tikka paste
- 1 tbsp each ground coriander, ground cumin, turmeric
- 1 tsp chilli powder
- 150ml natural yoghurt
- 1 tbsp tomato puree
- 2 cloves garlic, crushed
- 1 tbsp vegetable oil
- 1 onion, chopped
- 400ml vegetable stock
- 1 sweet potato, peeled and cut into small cubes
- 100g baby spinach leaves
- Coriander leaves to garnish
Combine marinade ingredients and stir in the Quorn pieces. Leave to marinate for at least 30 minutes, or overnight.
Heat oil and sauté onion for 2 – 3 minutes until soft.
Add the Quorn pieces and marinade to the pan and cook for five minutes, stirring occasionally.
Gradually add the stock, then the sweet potato.
Bring to the boil then simmer, covered, for 15 minutes, or until the sweet potato is tender.
Add the spinach and stir until wilted.
Check the seasoning and garnish with fresh coriander.
Serve with brown rice, poppadoms and mango chutney.