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DUROTHERM® / HOTPAN®

Recipe

Vegan tikka masala
With seitan

easy

APPROX. 30 Minutes

Enough For

4 persons

Cookware

cook ware

Nutritional Value

1493 kJ / 356 kcal (Per person)

Ingredient

  • Carbohydrates 35 g
  • Sugar 26 g
  • Fat 11 g
  • Protein 29 g

Allergens

  • Gluten
  • Nuts
  • sulphate

Note

This dish goes well with rice and naan bread.

Ingredients

Tikka masala

  • 1 tbsp olive oil
  • 1 onions (120 g) chop finely
  • 1 garlic cloves Crush or chop
  • 2 cm ginger Fresh grate finely
  • 1 tbsp curry, mild
  • 1 tsp Curry scharf
  • 1 tsp ground turmeric
  • 1 tsp paprika, sweet or hot paprika according to preference.
  • 1 tsp cinnamon ground
  • 1 tsp salt
  • 2 knife tips cumin seeds
  • 1 knife tip nutmeg ground
  • Pepper Freshly ground
  • 1 tbsp tomato purée
  • 2 red pepper halve, core and cut into cubes
  • 70 g dried apricots dice finely
  • 400 g pelati tomatoes, chopped Tinned
  • 2 1/2 dl light coconut milk
  • 1 dl water
  • 400 g Seitan, geschnetzelt

Garnish

  • 1 bunch fresh coriander
  • 3 tbsp cashew nuts roughly chop
  • 1 English cucumbers Trim, slice into thin rings
  • 1 red onions (120 g) cut into rings

Instructions

Tikka masala

1. Heat the oil in a pan.

2. Add the onions, ginger and other spices and fry for 2 minutes, stirring occasionally.

3. Season with salt and pepper.

4. Douse with cold water and add the coconut milk and the peeled tomatoes. Simmer for 5 minutes without the lid, stirring occasionally, until the sauce has a creamy consistency.

5. Now place the lid on the pan and simmer gently for 10 mins on a medium heat. Stir occasionally.

Serving

Garnish

Serve the tikka masala with the side dish and garnish with fresh coriander, cashew nuts, cucumber and onions.

Origin

Lara Hüsler

easy

APPROX. 35 Minutes

Enough For

4 persons

Cookware

DUROTHERM® / HOTPAN®

Nutritional Value

1493 kJ / 356 kcal (Per person)

Ingredient

  • Carbohydrates 35 g
  • Sugar 26 g
  • Fat 11 g
  • Protein 29 g

Allergens

  • Gluten
  • Nuts
  • sulphate

Note

This dish goes well with rice and naan bread.

Ingredients

Tikka masala

  • 1 tbsp olive oil
  • 1 onions (120 g) chop finely
  • 1 garlic cloves Crush or chop
  • 2 cm ginger Fresh grate finely
  • 1 tbsp curry, mild
  • 1 tsp Curry scharf
  • 1 tsp ground turmeric
  • 1 tsp paprika, sweet or hot paprika according to preference.
  • 1 tsp cinnamon ground
  • 1 tsp salt
  • 2 knife tips cumin seeds
  • 1 knife tip nutmeg ground
  • Pepper Freshly ground
  • 1 tbsp tomato purée
  • 2 red pepper halve, core and cut into cubes
  • 70 g dried apricots dice finely
  • 400 g pelati tomatoes, chopped Tinned
  • 2 1/2 dl light coconut milk
  • 1 dl water
  • 400 g Seitan, geschnetzelt

Garnish

  • 1 bunch fresh coriander
  • 3 tbsp cashew nuts roughly chop
  • 1 English cucumbers Trim, slice into thin rings
  • 1 red onions (120 g) cut into rings

Instructions

Tikka masala

1. Heat the oil in the DUROTHERM® / HOTPAN®.

2. Add the onions, ginger and other spices and fry for 2 minutes, stirring occasionally.

3. Season with salt and pepper.

4. Douse with cold water and add the coconut milk and the peeled tomatoes. Simmer for 5 minutes without the lid, stirring occasionally, until the sauce has a creamy consistency.

5. Then place the lid on, place the DUROTHERM®/HOTPAN® onto the base/into the insulating bowl and softcook for 10 minutes.

Serving

Garnish

Serve the tikka masala with the side dish and garnish with fresh coriander, cashew nuts, cucumber and onions.

Origin

Lara Hüsler

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