Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making a version of the classic chicken tikka masala but making it meat-free!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Garlic Clove**
150 grams
Basmati Rice
160 grams
Plant-Based Soy Protein Chicken Pieces
30 grams
Tomato Puree
75 grams
Tikka Masala Paste
75 grams
Creme Fraiche**
120 grams
Peas**
40 grams
Baby Spinach**
½ tbsp
Oil for Cooking
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
125 milliliter(s)
Water for the Sauce
10 grams
Butter
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).
Once hot, add half the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min.
Add 0.25 tsp salt and the water for the rice (see pantry for amount) to the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the plant-based chicken to the pan and fry until golden brown, 4-6 mins. Season with salt and pepper.
Once golden brown and crispy, pop them in a small bowl and cover to keep warm.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, add the tomato puree, tikka masala paste and the remaining garlic, fry until fragrant, 1-2 mins.
Stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Once thickened, stir the peas and the cooked plant-based chicken through the sauce.
Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and stir in the butter until melted, 1 min.
Taste and season with salt, pepper and sugar (if you have any) if needed.
When everything's ready, fluff up the garlic rice and share between your serving bowls.
Top with your tikka masala style curry.
Enjoy!