Vegan Fillet Tikka Masala
-
Brand
This vegan spin on the classic Tikka Masala substitutes chicken pieces for high in protein and gloriously golden GARDEN GOURMET® Vegan Fillet Pieces. Packed full of 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.
- 1.2kg GARDEN GOURMET® Vegan Fillet Pieces
- 800g MAGGI® Rich & Rustic Tomato Sauce
- 600g wholemeal uncooked rice, to be steamed and served with curry
- 25g Vegan butter alternative
- 300g Tenderstem broccoli, prepped and blanched
- 200g Mange tout, shredded
- 150g Roughly chopped onions
- 120g Tikka masala paste
- 120g Red peppers, large dice
- 20g Mango chutney
- 10g chopped coriander leaves, to serve
- 150ml Dairy free yoghurt
- 80ml Dairy free Vegan cream
- 20ml vegetable oil
- 1kg Cauliflower, small florets blanched
- 5g Fresh coriander
- 3g Mild chilli powder
- 3g Ground cumin
- 3g Mild curry powder
- 3g Ground turmeric
- 10ml Vegetable oil
-
1Method For The Spiced Cauliflower: Heat the oil in a thick based frying/sauté pan and add all the spices, reduce the heat and cook for approx. 1min.
-
2Add the blanched cauliflower florets and sauté in the spices, coat well.
-
3Finish with the fresh chopped coriander and serve warm.
-
4Method: Heat 4 tbsp vegetable oil and butter replacement in a large pan on a moderate heat, add the onions and cook for 15-20 mins until soft.
-
5Add the tikka masala paste and red peppers, cook for 5 mins.
-
6Add 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® Vegan Fillet Pieces, mange tout & blanched tenderstem broccoli, simmer another 5 mins.
-
7To 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.
Serve this vegan tikka masala recipe with warm naan breads and a tomato & red onion salad.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1526 kJ 366 kcal |
17.4 g | 3.0 g | 11.3 g | 1.74 g |
| 18%* | 25%* | 15%* | 13%* | 29%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
|
Energy kJ |
466 | 1526 | ||
|
Energy kcal |
112 | 366 | 2000 | 18% |
|
Fat g |
5.3 | 17.4 | 70 | 25% |
|
of which saturates g |
0.9 | 3.0 | 20 | 15% |
|
Carbohydrate g |
4.8 | 15.7 | 260 | 6% |
|
of which sugars g |
3.5 | 11.3 | 90 | 13% |
|
Fibre g |
4.8 | 15.7 | - | - |
|
Protein g |
8.8 | 28.8 | 50 | 58% |
|
Sodium g |
0.21 | 0.70 | 2.4 | 29% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
