Take a trip to tikka town! This tasty vegetarian take on tikka masala is so full of flavourful mushrooms, you won’t even miss the meat. Elevated with warm cocktail rotis, creamy coconut yoghurt & fresh mint. You’ll be licking the bowl!
Mushroom Tikka Masala
Mushroom Tikka Masala
with rotis, coconut cream, fresh mint & crispy onions
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Cocktail Rotis
- Coconut Cream
- Coconut Yoghurt
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Crispy Onions
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Medium Curry Powder
- Onion
- Onions
- Portobellini Mushrooms
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
BUILD THE MASALA BASE
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes. In the meantime, rinse and halve the green pepper. Set aside one ½ for another meal. Deseed the remaining ½ and cut into bite-sized pieces. When the onion is soft and golden, add in the grated garlic and green pepper, and cook for 1-2 minutes, shifting regularly. Remove from the pan on completion and set aside.
BRING THE FLAVOUR
Wipe down the pan and return it to a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden, shifting as they colour.
BRING THE BULK
When the mushrooms are cooked, reduce the heat to medium and stir in the Onion and green pepper, curry powder, cooked chopped tomato, and coconut cream. Season to taste with salt, pepper, and a sweetener of choice. Simmer for 10 minutes until the sauce has reduced and the flavours are combined, stirring occasionally.
WARMING UP
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
FINAL FIDDLES
When the masala has 1-2 minutes remaining, stir through the shredded Spinach until wilted. Remove from the heat on completion.
TIME TO...
Serve up this glorious Veggie tikka masala! Pop a large helping of curry in a bowl, and garnish with the chopped mint and crispy Onions. On the side, serve the coconut yoghurt for dolloping and the warm rotis for scooping up that yummy sauce. Enjoy your trip to tikka town!
BUILD THE MASALA BASE
Place a large, deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes. In the meantime, rinse and halve the green pepper. Deseed and cut into bite-sized pieces. When the onion is soft and golden, add in the grated garlic and green pepper, and cook for 1-2 minutes, shifting regularly. Remove from the pan on completion and set aside.
BRING THE FLAVOUR
Wipe down the pan and return it to a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil or butter between batches.
BRING THE BULK
When the mushrooms are cooked, reduce the heat to medium and stir in the Onion and green pepper, curry powder, cooked chopped tomato, and coconut cream. Season to taste with salt, pepper, and a sweetener of choice. Simmer for 10 minutes until the sauce has reduced and the flavours are combined, stirring occasionally.
WARMING UP
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
FINAL FIDDLES
When the masala has 1-2 minutes remaining, stir through the shredded Spinach until wilted. Remove from the heat on completion.
TIME TO...
Serve up this glorious Veggie tikka masala! Pop a large helping of curry in a bowl, and garnish with the chopped mint and crispy Onions. On the side, serve the coconut yoghurt for dolloping and the warm rotis for scooping up that yummy sauce. Enjoy your trip to tikka town!
BUILD THE MASALA BASE
Place a large, deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes. In the meantime, rinse and halve the green peppers. Set aside one ½ for another meal. Deseed the remaining halves and cut into bite-sized pieces. When the onion is soft and golden, add in the grated garlic and green pepper, and cook for 2-3 minutes, shifting regularly. Remove from the pan on completion and set aside.
BRING THE FLAVOUR
Wipe down the pan and return it to a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil or butter between batches.
BRING THE BULK
When the mushrooms are cooked, reduce the heat to medium and stir in the Onion and green pepper, curry powder, cooked chopped tomato, and coconut cream. Season to taste with salt, pepper, and a sweetener of choice. Simmer for 15 minutes until the sauce has reduced and the flavours are combined, stirring occasionally.
WARMING UP
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
FINAL FIDDLES
When the masala has 2-3 minutes remaining, stir through the shredded Spinach until wilted. Remove from the heat on completion.
TIME TO...
Serve up this glorious Veggie tikka masala! Pop a large helping of curry in a bowl, and garnish with the chopped mint and crispy Onions. On the side, serve the coconut yoghurt for dolloping and the warm rotis for scooping up that yummy sauce. Enjoy your trip to tikka town!
BUILD THE MASALA BASE
Place a large, deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes. In the meantime, rinse and halve the green peppers. Deseed and cut into bite-sized pieces. When the onion is soft and golden, add in the grated garlic and green pepper, and cook for 2-3 minutes, shifting regularly. Remove from the pan on completion and set aside.
BRING THE FLAVOUR
Wipe down the pan and return it to a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil or butter between batches.
BRING THE BULK
When the mushrooms are cooked, reduce the heat to medium and stir in the Onion and green pepper, curry powder, cooked chopped tomato, and coconut cream. Season to taste with salt, pepper, and a sweetener of choice. Simmer for 15 minutes until the sauce has reduced and the flavours are combined, stirring occasionally.
WARMING UP
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
FINAL FIDDLES
When the masala has 2-3 minutes remaining, stir through the shredded Spinach until wilted. Remove from the heat on completion.
TIME TO...
Serve up this glorious Veggie tikka masala! Pop a large helping of curry in a bowl, and garnish with the chopped mint and crispy Onions. On the side, serve the coconut yoghurt for dolloping and the warm rotis for scooping up that yummy sauce. Enjoy your trip to tikka town!
Frequently Asked Questions
What is the preparation time for Mushroom Tikka Masala?
The preparation time for Mushroom Tikka Masala with rotis, coconut cream, fresh mint & crispy onions is between 25 and 50 minutes.
What is the total time required to make Mushroom Tikka Masala with rotis, coconut cream, fresh mint & crispy onions?
The total time required to make Mushroom Tikka Masala with rotis, coconut cream, fresh mint & crispy onions is between 35 and 60 minutes.
How many servings does Mushroom Tikka Masala provide?
4 servings
What are the main ingredients in Mushroom Tikka Masala?
Cocktail Rotis, Coconut Cream, Coconut Yoghurt, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Crispy Onions, Fresh Mint, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Medium Curry Powder, Onion, Onions, Portobellini Mushrooms, Spinach
What is the nutritional information of Mushroom Tikka Masala?
Calories: 577, Carbs: 84 grams, Fat: grams, Protein: 17 grams, Sugar: 31.4 grams, Salt: 1418 grams
How do I prepare Mushroom Tikka Masala?
BRING THE FLAVOUR: Wipe down the pan and return it to a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil or butter between batches. BRING THE BULK: When the mushrooms are cooked, reduce the heat to medium and stir in the onion and green pepper, curry powder, cooked chopped tomato, and coconut cream. Season to taste with salt, pepper, and a sweetener of choice. Simmer for 10 minutes until the sauce has reduced and the flavours are combined, stirring occasionally. FINAL FIDDLES: When the masala has 1-2 minutes remaining, stir through the shredded spinach until wilted. Remove from the heat on completion. TIME TO...: Serve up this glorious veggie tikka masala! Pop a large helping of curry in a bowl, and garnish with the chopped mint and crispy onions. On the side, serve the coconut yoghurt for dolloping and the warm rotis for scooping up that yummy sauce. Enjoy your trip to tikka town! BUILD THE MASALA BASE: Place a large, deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes. In the meantime, rinse and halve the green pepper. Deseed and cut into bite-sized pieces. When the onion is soft and golden, add in the grated garlic and green pepper, and cook for 1-2 minutes, shifting regularly. Remove from the pan on completion and set aside. WARMING UP: Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. As you go, stack the heated ones on a plate and cover with a tea towel to keep warm. (Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.)
What should be prepared from my kitchen to make Mushroom Tikka Masala?
Cocktail Rotis, Coconut Cream, Coconut Yoghurt, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Crispy Onions, Fresh Mint, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Medium Curry Powder, Onion, Onions, Portobellini Mushrooms, Spinach
How many calories does Mushroom Tikka Masala have?
577 calories
How much fat content does Mushroom Tikka Masala have?
grams
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