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
Red 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
½ tablespoon
Olive oil
1 tablespoon
Water for the sauce
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3026 kJ
Calories723 kcal
Fat33.1 g
Saturated Fat12.7 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
•Pan
•Casserole with Lid
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Crush or mince the garlic and grate the ginger with a microplane.
- Chop the onion and dice the Romano pepper.
- Boil the rice for 12 - 15 minutes, then drain and set aside.
2
- Heat 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 garlic and the ginger.
- 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.
*Take care this ingredient is spicy! Use as preferred.
3
- Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken with (per person) half a teaspoon of garam masala for 3 - 4 minutes until lightly browned, then stir in the water (see pantry for amount).
- Fry for 1 more minute until the water has evaporated. Season to taste with salt and pepper.
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 yogurt.