Tikka masala is the UK’s most popular curry. It has a mild creamy flavour. This recipe uses a rich tomato sauce and commercial curry powder available in most supermarkets. You can of course make this with all the separate spices, but this is much quicker. 

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 tsp garlic paste
  • 2 tsp tikka curry powder
  • 1 pepper, cubed
  • 200ml/7fl oz passata*
  • 400ml/14fl oz stock
  • 1 sweet potato, peeled and cubed
  • ½ small cauliflower, cut into florets
  • 70g/2½oz peas
  • 150g/5¼oz vegan Quorn pieces
  • 50ml/2 tbsp vegan natural yoghurt
  • 5g/1 tbsp fresh coriander

        Method

        1. Gently fry the onions for 5 minutes then add the garlic, curry powder and pepper. Continue to cook for another minute.
        2. Add the passata, stock and sweet potato. Simmer for 10 minutes.
        3. Add the cauliflower, peas, Quorn, half the yoghurt and half the coriander. Simmer for 10 minutes.
        4. Garnish with the remaining yoghurt and coriander.
        5. Serve with rice.

        * Chef’s tip 

        Any leftover passata can be used in the Italian cannellini soup, mince and onions, or veggie pineapple and ‘chicken’. 

        For more great Main Meals, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        45 mins

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