Vegan tikka masala With seitan

Tikka masala

• »1 tbsp olive oil
• »1 onions (4 oz.) chop finely
• »1 garlic cloves Crush or chop
• »4/5 inch 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
• »2 1/2 ounces dried apricots dice finely
• »14 ounces pelati tomatoes, chopped canned
• »1 cup light coconut milk
• »6 1/2 tbsp water
• »14 ounces Seitan, geschnetzelt

Garnish

• »1 bunch fresh coriander
• »3 tbsp cashew nuts roughly chop
• »1 English cucumbers Trim, slice into thin rings
• »1 red onions (4 oz.) cut into rings

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.

Tikka masala

• »1 tbsp olive oil
• »1 onions (4 oz.) chop finely
• »1 garlic cloves Crush or chop
• »4/5 inch 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
• »2 1/2 ounces dried apricots dice finely
• »14 ounces pelati tomatoes, chopped canned
• »1 cup light coconut milk
• »6 1/2 tbsp water
• »14 ounces Seitan, geschnetzelt

Garnish

• »1 bunch fresh coriander
• »3 tbsp cashew nuts roughly chop
• »1 English cucumbers Trim, slice into thin rings
• »1 red onions (4 oz.) cut into rings

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.