Quorn Tikka

Method

1. Place the Quorn pieces into a large mixing bowl.
2. Add the tikka paste, spices and tomato puree.
3. Crush the garlic and add to the bowl.
4. Stir well until the Quorn pieces are covered in the marinade.
5. To make the sauce, peel and chop the onions.
6. Heat the oil in a large saucepan and add the onions. Cook gently for 3 – 4 minutes until beginning to soften.
7. Add the Quorn mixture to the pan and cook for 4 – 5 minutes, stirring continuously.
8. Pour in the coconut milk and vegetable stock. Bring to the boil and then reduce the heat to a simmer (gently bubbling), stirring occasionally.
9. After 10 minutes add the chickpeas and spinach and continue to simmer for a further 5 minutes. If using fresh spinach it will look like a large amount but it will soon wilt down into the sauce.

For the Rice

1. Bring a large pan of water to the boil. Use a lid to speed up the process.
2. Add the rice, stir, and bring back to the boil. Half cover with a lid and cook according to pack instructions.
3. At the end of the cooking time, drain the rice through a sieve.

For the spiced cauliflower and Peas

1. Cut the cauliflower into bite sized florets.
2. Heat the oil in a frying pan
3. Add the spices and stir for 30 seconds to cook them out.
4. Add the cauliflower and fry for 4-5 minutes, stirring. If it is starting to brown, turn down the heat.
5. Add the peas, lower the heat and cover with a lid for 3- 4 minutes or until the cauliflower is just soft – test with a sharp knife, if it goes in easily, the cauliflower if cooked.

To Serve

1. Divide the rice between 4 plates; divide the Tikka between the plates and garnish with the coriander leaves. Serve the spiced cauliflower and peas in a bowl for everyone to help themselves or put a portion onto each plate.

Here at Quorn, we try to reduce our food waste as much as we can, so click here to find out what you can do with leftover Quorn Tikka – spoiler: it’s pretty amazing!