Quorn Tikka Masala
Oven-baked quorn tenders, yogurt and apple cider vinegar, warmed with garam masala and ginger, a South Asian dish.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
Defrost quorn tenders in the microwave for about a minute. Mix quorn with yogurt and tikka paste and marinate in the refrigerator for 1-6 hours.
- 2
Take tenders out of marinade,(keep the remaining marinade, as you will need it later), and bake on cookie sheet until some of the yogurt bakes away (do not over cook tenders, or they will be dry).
- 3
At medium temperature, heat baking spray in sauté pan. When the pan is hot, add the onion and pepper.
- 4
Sauté for 1-3 minutes, then add the spice (with garlic powder, curry, graham masala, ginger powder, vinegar, grated ginger, soy sauce, diced garlic, turmeric, cumin, chili powder, and salt) mixture.
- 5
Stir for 2 minutes. Combine 1 tbsp lukewarm water with the yogurt marinade that was kept aside earlier.
- 6
Slowly add this mixture to the pan, letting about half of the liquid evaporate. Add the tomato puree and stir briefly.
- 7
Add the silk and quorn tenders (or other chicken substitute pieces) and cover and simmer on low heat, for approximately 10-15 minutes.
- 8
Remove from heat and let cool slightly. Salt and pepper to taste.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
