Kitchen '72 plant based tikka masala

Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 2l Kitchen '72 Tikka Masala Curry Sauce; 1kg Vegan Quorn Pieces; 500g Basmati Rice; 1.5l Vegetable Stock; 10g Turmeric; Kitchen '72 Indian Sweet Chilli Sauce (to garnish); Fresh Coriander (to garnish)

An easy way to turn a well loved, classic dish, into a plant-based main for all to enjoy!

Course: MainLunch
Cuisine: Indian

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves

Ingredients

2l Kitchen '72 Tikka Masala Curry Sauce
1kg Vegan Quorn Pieces
500g Basmati Rice
1.5l Vegetable Stock
10g Turmeric
Kitchen '72 Indian Sweet Chilli Sauce (to garnish)
Fresh Coriander (to garnish)

Method

1Defrost the tikka sauce in the fridge overnight.
2Cook the Quorn pieces in the oven until nicely coloured then set aside.
3Wash the rice thoroughly until the water runs clear.
4Add the rice to a pan and with the stock and turmeric. Bring to the boil, reduce to a low heat, cover and cook until the liquid is absorbed (approx. 10–15 minutes).