• 2 tablespoons tikka masala paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ tablespoon turmeric
  • 1 teaspoon chilli powder
  • 140ml Greek style thick set yogurt
  • 1 tablespoon tomato purée
  • 350g Quorn chicken style pieces
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, peeled and finely chopped
  • 2 medium onions, peeled and finely chopped
  • 1 large red pepper, de-seeded and diced
  • 400ml vegetable stock, hot
  • Boiled rice, to serve
  • Coriander leaves, to serve


  1. 1 Mix the paste, cumin, coriander, turmeric, chilli powder, yogurt and pureé in a bowl. Add the Quorn pieces and stir until evenly coated. Leave to marinate for at least 30 minutes.
  2. 2 Heat the oil in a saucepan and fry the garlic and onions over a medium heat for 5 minutes until soft and golden, add the pepper and fry for a couple of minutes.
  3. 3 Add the Quorn pieces with the marinade to the pan and stir-fry for 10 minutes, to cook out the spices. Gradually add the hot stock, mixing well.
  4. 4 Cover and simmer for at least 30 minutes to allow the spices to blend together and mellow. Top up with a little boiling water if the sauce looks too dry.
  5. 5 Serve with a few sprigs coriander and boiled rice.
  6. 6 * For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.

Nutritional Details

Each serving provides
  • Energy 971kj 232kcal 12%
  • Fat 13.5g 19%
  • Saturates 3.6g 18%
  • Sugars 10.2g 11%
  • Salt 1.8g 30%

% of the Reference Intakes

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