A curry that all the family can eat – never mind vegetarians only! Add Quorn if you need extra protein, or try to find an Indian cheese called paneer – cube it up and stir it in at the end.
Vegetable Tikka Masala
4 tablespoons rapeseed oil
2 medium onions, chopped
3 garlic cloves, crushed
1 tablespoon chopped fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
400g can chopped tomatoes
2 tablespoons tomato purée
a squeeze of lemon juice
100g chestnuts mushrooms, halved or quartered
1 medium onion chopped
2 peppers (any colour), seeded and roughly chopped
100g small whole carrots, scrubbed
100g fresh or frozen peas (thawed)
chopped fresh coriander, to garnish
basmati rice and naan breads to serve
LoSalt and freshly ground black pepper to taste
1.Heat the tablespoon of rapeseed oil in a medium saucepan, add half the onions, garlic and ginger and cook over a medium hear for 3-4 minutes until softening and smelling good. Now add the paprika, cumin, coriander and turmeric and cook for 5 minutes more.
2.Stir in the chopped tomatoes, tomato purée and lemon juice and simmer for 10-15 minutes then blend with an electric blender.
3.Heat the remaning oil in large saucepan and onions. Fry the remaining onions for 5 minutes until softening, then add the peppers, carrots and mushrooms and cook for 5 minutes. Add the tikka masala sauce and simmer for 10 minutes or until the carrots are tender. Stir in the peas and heat through for 2-3 minutes. Taste and season with LoSalt and pepper.
4.Serve scattered with fresh coriander, with boiled basmati rice and a pile of warm naans.
*Recipe and image courtesy of LoSalt.*