Quorn Tikka Masala

I originally used to make this with a firm tofu (this brand, available at Waitrose, Asda, Sainsburys & Tesco in the chilled section), and would recommend using tofu - particularly if you find that Quorn  products do not suit you.  I chose Quorn  as it has a slightly firmer texture than tofu and it provides a bit of variety for my family.

Quorn  is also known as mycoprotein.  It is a fungus, like a mushroom.

In this recipe I include marinating the Quorn  pieces, but I often leave this step out during hectic weekday meals.

Some Quorn  varieties include egg in their ingredients, so this is the Quorn  I have used (available at Asda and Sainsburys).

Marinate the Quorn Pieces

1. Defrost the Quorn  pieces in the microwave.
2. Meanwhile, in a bowl mix the soya yogurt with grated ginger, garlic, garam masala, chilli powder, turmeric powder and salt
3. Coat the defrosted Quorn  chunks.
4. You can either marinate this (whilst cooking the rest of the dish, or however long you have).  Alternatively, cook immediately as follows.
5. Heat a tablespoon of olive oil in a pan until it is hot and glides like water when the pan is tilted.
6. Add cubes of marinated Quorn , turning occasionally until the pieces are bronzed.
7. Set aside and make the tikka masala sauce.

Tikka Masala Sauce

1. Blend the tomatoes & onion in a blender until smooth.  If using a hand blender you can blend the cashews together here too, but I often find that they are missed in a large blender.
2. If not using a hand blender, crush cashew nuts to a powder either in a pestle and mortar or a coffee grinder, and add these to your tomato onion purée.  Set aside.
3. Heat 1 tablespoon olive oil in a pan with cardamom pods and bay leaf until sizzling.
4. Add in your tomato, onion and cashew purée.  The oil and tomato may spatter so take care.
5. Stir and allow the sauce to reduce on a low/medium heat so that it is bubbling gently.  NOTE: This sauce will spatter whilst cooking, and can cause hot sauce to spit out of the pan.  I recommend (1) using a much deeper pan than you need, and (2) placing a lid at an angle so that moisture can escape, but the lid acts as a shield from the hot spatter.
6. Reduce the sauce until it is a paste. It will change in colour to become more orange. Additionally, if you move it with a spatula, it will stay in place unlike a liquid. Ensure you stir periodically to avoid it sticking or burning.
7. Once it has thickened, add the garam masala, chilli powder turmeric powder, salt & pepper and stir for 30 seconds to a minute.
8. Add plant milk to create a gravy-like consistency.
9. Crumble in the fenugreek leaves.
10. Add the Quorn pieces and simmer for 5 minutes.

Serve on a bed of wholegrain rice. 

Enjoy!