Curries can be quite elaborate dishes to prepare. Yet many are ideally suited to a vegetarian diet. This vegetarian tikka masala uses chicken-style pieces that will see a meat eater wolfing it down.
It uses a pre-made sauce as a shortcut so preparation is easy and fairly quick.
Give it a try because it makes a very tasty curry.
- 200g/8oz chicken-style pieces
- 1 500g/1lb jar tikka masala sauce
- A handful of julienned carrot
- A handful of julienned turnip or swede
- A handful of sweetcorn kernels
- 1 medium onion
- 3 large white mushrooms
- A handful of garden peas
- Cooked basmati or long grain rice
- olive oil
- sea salt to taste
- fresh ground pepper to taste
- Peel and chop the onion.
- Chop the mushrooms. I like to cut off the stalks then chop into chunks. Slicing is equally good though.
- Heat a little olive oil in a wok or large pan on a medium to high heat. Add in the onion once the oil is moderately hot then stir fry for a few moments.
- Put the chicken-style pieces and mushrooms into the pan and stir well. Keep stirring for another moment or so.
- Add in the remaining vegetables and stir well so they begin to cook.
- Pour in the jar of tikka masala sauce and stir well. Rinse the jar with a little water to get as much of the sauce as possible. Pour into the pan and mix in well.
- Heat gently up to the boil then reduce to a simmer. Takes 10-15 minutes to be fully cooked. Stir frequently to prevent sticking.
- Re-heat the rice. Either pour boiling water over it or microwave for a few minutes. Once thoroughly heated, divide between serving plates.
- Spoon the tikka masala next to the rice.
- Serve and enjoy.
Poppadoms make a good starter for this possibly with some dips such as mango chutney or minty raita.
As an alternative to the rice, serve chapati or naan bread. Or even all three if very hungry!