Quorn Pieces marinated in a rich tikka sauce, topped with crushed Bombay potatoes.
Preparation time: 50 minutes
Cooking time: 40 minutes
• 500g Quorn Pieces
• 2 tbsp tikka paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp turmeric
• 1 tsp chilli powder
• 200ml natural yoghurt
• 1 tbsp tomato puree
• 2 cloves garlic, finely chopped
• 1 tbsp vegetable oil
• 200g onions, finely chopped
• 1 large red pepper, deseeded and diced
• 400g tinned chopped tomatoes
• 100ml hot vegetable stock
• 2 tbsp chopped coriander
• 2kg floury potatoes, peeled and cut into 3cm chunks
• 2 tbsp vegetable oil
• 1 tbsp black onion seeds
• 2 tsp turmeric
1. Place the Quorn Pieces and marinade ingredients in a bowl and mix
well. Cover and transfer to the fridge for at least 30 minutes.
2. For the sauce heat the oil in a pan, add the onion and fry for 3 minutes
then add the pepper and cook gently for another 2 minutes.
3. Add the Quorn Pieces in the marinade to the pan and stir- fry for 5
4. Pour in the chopped tomatoes and stock, bring to the boil then simmer,
uncovered for 15 minutes. Stir in the coriander.
5. Meanwhile bring a saucepan of water to the boil and cook the potatoes
for about 10 minutes or until just cooked through, then drain in a
6. Heat the oil in a large frying pan and add the onion seeds and cook for a
few seconds until they start to pop. Sprinkle over the turmeric and cook
for 1 minute then add the potatoes and stir well until they are coated in
the spices. Remove the pan from the heat and gently crush the
potatoes with the back of a fork. Keep to one side until ready to top the
7. Transfer the tikka curry to a large oven proof dish and top with the
crushed potatoes then place in the oven at 180°C / Gas Mark 4 for 10 -
15 minutes or until the topping is golden and the curry is piping hot.
As an alternative try topping with cauliflower
florets and potatoes for an aloo gobi style topping.