What are the main ingredients in Mushroom Tikka Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Mushroom Tikka Masala

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

with rotis, coconut cream, fresh mint & crispy onions

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Onion - 1
Green Bell Pepper - 1
Garlic Clove - 1
Portobellini Mushrooms - 125g
Medium Curry Powder - 5ml
Cooked Chopped Tomato - 200g
Coconut Cream - 50ml
Cocktail Rotis - 3
Spinach - 50g
Fresh Mint - 5g
Crispy Onions - 10ml
Coconut Yoghurt - 45ml

Download the Recipe

Serves 2

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!

Onion - 1
Green Bell Pepper - 1
Garlic Clove - 1
Portobellini Mushrooms - 250g
Medium Curry Powder - 10ml
Cooked Chopped Tomato - 400g
Coconut Cream - 100ml
Cocktail Rotis - 6
Spinach - 100g
Fresh Mint - 10g
Crispy Onions - 20ml
Coconut Yoghurt - 85ml

Download the Recipe

Serves 3

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!

Onions - 2
Green Bell Peppers - 2
Garlic Cloves - 2
Portobellini Mushrooms - 375g
Medium Curry Powder - 15ml
Cooked Chopped Tomato - 600g
Coconut Cream - 150ml
Cocktail Rotis - 9
Spinach - 150g
Fresh Mint - 15g
Crispy Onions - 30ml
Coconut Yoghurt - 125ml

Download the Recipe

Serves 4

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!