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Quorn Tikka Masala with Spinach

Quorn Tikka Masala

Serves:

Ingredients

For measurement conversions click here

1

tbsp

tikka paste

2

tsp

ground cumin

2

tsp

ground coriander

2

tsp

turmeric

0.5

tsp

chilli powder

75

ml

natural yoghurt

0.5

tbsp

tomato puree

2

garlic cloves (crushed)

300

g

Quorn pieces

1

onion(s) (chopped)

250

ml

vegetable stock

200

g

tinned chickpeas (drained)

100

g

fresh spinach leaves

Recipe submitted by: Quorn

Equipment needed: Hob, mixing bowl and saucepan.

Method

  1. Place the Quorn pieces, tikka paste, ground cumin, ground coriander, turmeric, chilli powder, natural yoghurt, tomato puree and garlic cloves in a bowl and mix well. Leave to marinate for at least 30 minutes.

  2. Heat some oil in a pan and add the onion and fry for 3 minutes or until the onion is soft.

  3. Add the Quorn marinade and stir fry for 5 minutes to cook the spices.

  4. Gradually add the stock and chickpeas, mixing well, bring to the boil and then simmer, uncovered for 15 minutes.

  5. Stir in the spinach and cook for a further minute.

  6. Serve with rice and naan bread.

Top Tips:

Try adding any type of tinned beans if available e.g. cannellini, lentils, butter beans.

Quorn fillets can be used instead of Quorn pieces. Just defrost and tear into pieces.

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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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  • Find a Meal
  • Community Meals
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© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook