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Scroll down to see recipes for:

Mushroom Tikka Masala,

Sweet Potato & Green Bean Tikka Masala,

Panneer Cheese & Pea Tikka Masala

(All Recipes Serve 4)

  

Mushroom Tikka Masala

 

Substitute the meat on the curry meal kit shopping list for

500g clean whole Button Mushrooms

 

Mix the 100ml yogurt, 3tbs tomato puree and half of the tikka masala spices in a glass or metal bowl.

(As plastic will stain!)

Add the 500g mushrooms to the marinade and mix well, coating it completely.

Allow to stand for 30 minutes.

 

Remove the mushrooms from the marinade and place on an oven tray.

Grill for 7 minutes turning occasionally. 

Heat 5tbs oil in a saucepan and stir fry 2 chopped onions for 2 minutes.

Add 4 crushed garlic cloves (and chopped chillies - optional) and stir fry for 30 seconds.

Add the remaining tikka masala spices and stir fry for 30 seconds.

Add 150ml water, 150 ml single cream and salt to taste. Bring to the boil and simmer for 4 minutes, stirring occasionally.

Add the grilled mushrooms and simmer for 5 minutes, stirring occasionally.

Add 25g ground almonds (and coconut-optional). Simmer for 5 minutes, stirring occasionally. (Add more water if dish is looking dry.)

Turn off the heat and adjust the seasoning.

   

Sweet Potato & Green Bean Tikka Masala

 

Substitute the meat on the curry meal kit shopping list for

400g Sweet Potatoes, peeled and cut into 3cm cubes

250g Green Beans, topped and tailed

 

Mix the 100ml yogurt, 3tbs tomato puree and half of the tikka masala spices in a glass or metal bowl.

(As plastic will stain!)

Add 400g sweet potatoes and 250g green beans to the marinade and mix well, coating it completely.

Allow to stand for 30 minutes.

 

Remove the sweet potatoes and beans from the marinade and place on an oven tray.

Grill for 15 minutes turning occasionally.               

Heat 5tbs oil in a saucepan and stir fry 2 chopped onions for 2 minutes.

Add 4 crushed garlic cloves (and chopped chillies - optional) and stir fry for 30 seconds.

Add the remaining tikka masala spices and stir fry for 30 seconds.

Add 150ml water, 150 ml single cream and salt to taste. Bring to the boil and simmer for 4 minutes, stirring occasionally.

Add the grilled sweet potatoes and beans  and simmer for 5 minutes, stirring occasionally.

Add 25g ground almonds (and coconut-optional). Simmer for 5 minutes, stirring occasionally. (Add more water if dish is looking dry.)

Turn off the heat and adjust the seasoning.      

   

Panneer Cheese & Pea Tikka Masala

 

Substitute the meat on the curry meal kit shopping list for

227g (1 packet) Paneer Cheese cut into 2cm cubes

250g frozen Peas (defrosted)

 

Mix the 100ml yogurt, 3tbs tomato puree and half of the tikka masala spices in a glass or metal bowl.

(As plastic will stain!)

Add 227g paneer cheese  to the marinade and mix well, coating it completely.

Allow to stand for 30 minutes.

 

Remove the paneer cheese from the marinade and place on an oven tray.

Grill for 10 minutes turning occasionally.               

Heat 5tbs oil in a saucepan and stir fry 2 chopped onions for 2 minutes.

Add 4 crushed garlic cloves (and chopped chillies - optional) and stir fry for 30 seconds.

Add the remaining tikka masala spices and stir fry for 30 seconds.

Add 150ml water, 150 ml single cream and salt to taste. Bring to the boil and simmer for 4 minutes, stirring occasionally.

Add the grilled paneer cheese and defrosted peas  and simmer for 5 minutes, stirring occasionally.Add 25g ground almonds (and coconut-optional). Simmer for 5 minutes, stirring occasionally. (Add more water if dish is looking dry.)

Turn off the heat and adjust the seasoning.