Roasted Pepper and Mushroom Tikka Masala

Ingredients (10 portions)

Amount	Measure	Name
1	l	KNORR PATAK'S Spicy Tikka Masala Sauce
50	g	FLORA Original 500g
400	g	Onions chopped
400	g	Pepper, green prepared & chopped
400	g	Pepper, red prepared & chopped
300	g	Mushrooms, Button fresh halved
100	g	Yoghurt, natural
5	g	Coriander, fresh chopped

Preparation

Advance preparation
Prepare the vegetables. Warm the serving dishes. 180ºC (350ºF) gas 4

Method
1. Brush the peppers & onions with the FLORA spread & garlic paste, place on suitable roasting trays and roast until browned and lightly softened.

2. Decant the required amount of sauce into a jug, cover, label and refrigerate if not required for immediate use.

3. Drain the vegetables of any excess fat, place in a saucepan, cover with the sauce, bring to the boil, simmer gently for 2 -3 minutes.

4. Dress the vegetables and sauce, neatly, centre of plate, garnish with remaining coriander. Serve with steamed rice and mini Poppadoms.

Handy hint
This recipe can be adjusted to the vegetables of choice.

Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding