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Prep: 10 minutes
Cook: 25 minutes
Serves: 5

Quorn Tikka Masala (Pressure King Pro 6L)

This veggie take on our classic Masala recipe is just as tasty and yet cheaper and less hassle than the chicken original.

This is best served with basmati rice and naan bread and sprinkled with fresh coriander.


2 tbsp olive or cooking oil

1 onion, chopped

4 garlic cloves, crushed

1 tbsp grated fresh ginger (or ground ginger)

1 tbsp ground cumin

1½ tsp smoked paprika

1 handful of coriander leaves, chopped (or 1½ tsp dried coriander)

1 tsp turmeric

½ tsp cayenne pepper

½ tsp ground black pepper

2x 400g cans of chopped tomatoes

300g fresh spinach leaves

4 tbsp lemon juice

750g Quorn Pieces

1 x 400g can chickpeas, drained

200ml double cream (or coconut milk)

Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker

The Method

Select the FRY function and press START, then add the oil and allow to heat. Add the onion, garlic and ginger, and cook for ~3 minutes until the onion begins to soften.

Add the cumin, paprika, half the coriander, turmeric, cayenne pepper and black pepper and combine. Add the chopped tomatoes, spinach and Quorn, stirring regularly for ~3 minutes until the spinach begins to wilt, then press CANCEL.

Put the lid on and close the pressure valve then select the STEW/SOUP function, adjust the time to 15 minutes, then press START.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Select the FRY function and press START then stir in the cream, chickpeas and lemon juice for ~3 minutes until the sauce has thickened, then press CANCEL.

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