The Vegetarian Butcher NoChicken and Butternut Tikka Masala

Name: The Vegetarian Butcher NoChicken and Butternut Tikka Masala
Yield: 10
Ingredients: 400.0g Onion; 30.0ml Vegetable oil; 200.0g Butternut Squash; 200.0g Red peppers; 300.0ml Coconut milk; 25.0g Coriander; 400.0g Basmati rice; 3.0g Salt; 800.0ml Water; 700.0g The Vegetarian Butcher NoChicken Chunks 1.75kg; 100.0g Knorr Professional Patak's Tikka Paste 1.1kg; 600.0g Tinned tomatoes

The Vegetarian Butcher NoChicken and Butternut Tikka Masala – recipe

A plant based Tikka Masala created with The Vegetarian Butcher NoChicken Chunks .

...

Method:

Onion 400.0 g
Vegetable oil 30.0 ml
Butternut Squash 200.0 g
Red peppers 200.0 g
Coconut milk 300.0 ml
Coriander 25.0 g
Basmati rice 400.0 g
Salt 3.0 g
Water 800.0 ml
The Vegetarian Butcher NoChicken Chunks 1.75kg 700.0 g
The Vegetarian Butcher NoChicken Chunks 1.75kg
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Brakes

Bidfood

Product Specification
Knorr Professional Patak's Tikka Paste 1.1kg 100.0 g

Knorr Professional Patak's Tikka Paste 1.1kg

Product Specification
Tinned tomatoes 600.0 g

Spring

Main courses

Vegetarian

Indian

Pub Food

Contract Catering

Plant Based

Vegan

Summer

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A plant based Tikka Masala created with The Vegetarian Butcher NoChicken Chunks .

...

Preparation

Method:
- Peel and dice butternut squash. Rub in 20g KNORR Professional Patak's Tikka Paste. Roast in oven at 170c for 20 minutes.
- Meanwhile over a low heat sweat the sliced onion with vegetable oil for 10 minutes till soft.
- Add the KNORR Professional Patak's Tikka Paste sliced red pepper for a further 5 minutes.
- Add ‘The Vegetarian Butcher’ NoChicken chunks, coconut milk, roasted butternut, chopped tomatoes.
- Simmer for 15 minutes.
- Cook the basmati rice in salted water and place into bowls.
- Top with NoChicken Tikka masala and chopped corainder.