Veggie No-Chicken Tikka Masala
over rice with yogurt & Romano pepper
Did you know that garam masala literally means 'spicy spice mixture' in Hindi?
Tags:
Veggie
Allergens:
Soy
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Garlic
1 teaspoon
Fresh ginger
80 g
Vegan chicken pieces
(Contains Soy)
25 g
Organic full-fat yogurt
(Contains Milk)
⅓ sachet(s)
Garam Masala
½ piece
Onion
½ teaspoon
Ground coriander
100 g
Passata
75 g
White long grain rice
65 milliliters
Coconut milk
½ piece
Romano pepper
Not included in your delivery
1.25 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3140 kJ
Calories751 kcal
Fat36.1 g
Saturated Fat13.4 g
Carbohydrate81.2 g
Sugar12.4 g
Dietary Fiber5.8 g
Protein22.4 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Oven Dish
•Pan
•Casserole with Lid
Cooking Steps
1
- Preheat the oven to 220°C.
- Crush or mince the garlic and grate the ginger with a microplane.
- Transfer the veggie chicken to an oven dish, along with half each of the yogurt, garlic and ginger. Add (per person) half a teaspoon of garam masala* and a quarter tablespoon of olive oil.
- Add a pinch of salt, then mix well to combine and transfer to the fridge.
*Take care, this ingredient is spicy! Use as preferred.
2
- Chop the onion and dice the Romano pepper.
- Boil plenty of water in a pot or saucepan for the rice.
- Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the Romano pepper and onion for 3 - 4 minutes, then add the rest of the garlic and ginger and fry for 1 more minute.
3
- Add (per person) half a teaspoon each of garam masala and ground coriander.
- Fry for another minute, then stir in the passata and cover with the lid. Allow to cook gently for 10 - 15 minutes.
- Meanwhile, boil the rice for 12 - 15 minutes, then drain and set aside.
- Bake the veggie chicken in the oven for 10 minutes.
4
- Stir the coconut milk into the curry.
- Season to taste with salt and pepper, then add the veggie chicken.
- Serve the rice in deep bowls and top with the curry.
- Garnish with the rest of the yogurt.