Weeknight Tikka Masala

by Becca
2 -3
20 min

I don’t make curries very often - they sometimes feel like a bit too much effort after a long day working. But the truth is, they don’t have to be! This vegetarian curry is a quick and easy 20 minute dinner, so it’s perfect for those days when you can’t be bothered to spend hours in the kitchen. By the time your rice has cooked, the curry will be ready too.

I must admit, this is definitely a cheater’s version of tikka masala. Really, the ‘tikka’ part of the name refers to something (usually chicken) that’s been marinated in a spicy yogurt - but, marinading something for hours on a weeknight is a bit more than I have the energy for (ain’t nobody got time for that). So really, this weeknight tikka masala is more like a ‘tikka masala-style curry’ - it’s not authentic, but tastes very similar.

Recipe details
  • 2  -3
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • ▢ 1 tablespoon oil
  • ▢ 1 small onion sliced or diced
  • ▢ 3 cloves garlic minced
  • ▢ 200 g Quorn ‘chicken’ pieces or an alternative protein
  • ▢ 1 teaspoon smoked paprika
  • ▢ 2 teaspoon garam masala
  • ▢ 2 teaspoon ground cumin
  • ▢ 1 teaspoon chilli powder
  • ▢ 400 g carton of chopped tomatoes
  • ▢ 100 ml single cream
  • ▢ Salt
  • ▢ Black pepper
  • ▢ Boiled rice and fresh coriander to serve

Heat the oil in a large, deep frying pan or wok, and add the onion, garlic and Quorn pieces (or whatever protein you’ve chosen to use). Cook over a medium heat, stirring regularly, for around 5 minutes, until the onions are soft.
Add the spices, and cook for a further 1-2 minutes, stirring constantly.
Next, add the chopped tomatoes, and bring to a gentle simmer. Cook for 5-10 more minutes, until your chosen protein is fully cooked, and the sauce has thickened nicely.
Remove from the heat. Add the cream and seasonings, and mix well. Serve with boiled rice and plenty of fresh coriander.
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