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Veggie No-Chicken Tikka Masala

Veggie No-Chicken Tikka Masala

over rice with yogurt & Romano pepper
3.5(279)
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Calories
: 
723 kcal
Protein
: 
22.4g protein
Difficulty
: 
Medium
Allergens:
  • Soja
  • Melk (inclusief lactose)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 piece

Garlic

1 teaspoon

Fresh ginger

80 g

Vegan chicken pieces

(Contains: Soja)

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

⅓ sachet(s)

Garam Masala

½ piece

Red onion

½ teaspoon

Ground coriander

100 g

Passata

75 g

White long grain rice

65 milliliters

Coconut milk

½ piece

Romano pepper

Not included in your delivery

½ tablespoon

Olive oil

1 tablespoon

Water for the sauce

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Energy (kJ)3026 kJ
Calories723 kcal
Fat33.1 g
Saturated Fat12.7 g
Carbohydrate81.2 g
Sugar12.4 g
Dietary Fiber5.8 g
Protein22.4 g
Salt1.3 g
Potassium100.8 mg
Calcium17.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pan
•Casserole with Lid
•Casserole

Cooking Steps

Prepare
1
  • Boil plenty of water in a pot or saucepan for the rice. 
  • Crush or mince the garlic and grate the ginger with a microplane.
  • Chop the onion and dice the Romano pepper.
  • Boil the rice for 12 - 15 minutes, then drain and set aside.
Fry the vegetables
2
  • Heat the olive oil in a deep frying pan over medium-high heat. Fry the Romano pepper and onion for 3 - 4 minutes, then add the garlic and the ginger. 
  • Add (per person) half a teaspoon each of garam masala* and ground coriander.
  • Fry for another minute, then stir in the passata and cover with the lid. Allow to cook gently for 10 - 15 minutes.

*Take care this ingredient is spicy! Use as preferred.

Fry the veggie chicken
3
  • Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken with (per person) half a teaspoon of garam masala for 3 - 4 minutes until lightly browned, then stir in the water (see pantry for amount).
  • Fry for 1 more minute until the water has evaporated. Season to taste with salt and pepper.
Serve
4
  • Stir the coconut milk into the curry.
  • Season to taste with salt and pepper, then add the veggie chicken. 
  • Serve the rice in deep bowls and top with the curry.
  • Garnish with the yogurt.

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