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Quorn Tikka

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Freezes Well

Quorn Tikka Recipe: Veggie


300g Quorn Chicken Style Pieces
2 tbsp tikka paste
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp turmeric
1 tsp chilli powder
150ml natural yoghurt
1 tbsp tomato purée
2 garlic cloves, crushed
1 tbsp vegetable oil
1 onion, chopped
400ml vegetable stock
1 sweet potato, peeled and cut into approx 1cm cubes
100g baby spinach leaves
coriander leaves, to garnish


  • Combine the marinade ingredients and stir in the Quorn pieces. Leave to marinate for at least 30 minutes or overnight.
  • Heat the oil and sauté the onion for 2-3 minutes until soft. Add the Quorn pieces to the marinade and cook for five minutes, stirring, to cook the spices.
  • Gradually add the stock, then the sweet potato, bring to the boil then simmer, covered, for 15 minutes or until the sweet potato is tender. Add the spinach and stir until wilted. Check the seasoning and garnish with fresh coriander. Serve with brown rice and mango chutney.
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