Butter Chargrilled Pieces Curry, with raw minted pumpkin salad and nan bread

A delicious vegetarian curry, the Chargrilled Pieces are the perfect meat free addition to absorb delicious flavour whilst maintaining shape. 

  • 0:40 TIME
  • 10 Portions
  • 540 calories
  • medium



1kg HARVEST GOURMET® Vegetarian Chargrilled Pieces 

40 ml CHEF® Chicken Style Liquid Concentrate 

300g MAGGI® Coconut Milk Powder 

800g BUITONI® Sugo Lussuoso al Pomodoro 

1 tbsp chili powder & salt 

2 tbsps lemon juice  

600ml warm water  

5 garlic cloves, crushed  

100g ginger, coarsely chopped  

3 tbsps garam marsala, ground  

10g almonds without skin  

20g Greek Natural yoghurt  

1 tbsp ground turmeric  

100g raisins  

250g onions, chopped  

150ml vegetable oil 


Pumpkin salad  

1kg pumpkin  

25g mint  

50ml lime juice 

1 Mix the chili powder with salt, lemon juice and, CHEF® Chicken Style Liquid Concentrate and mix it into the HARVEST GOURMET® Vegetarian Chargrilled Pieces  

2 Mix MAGGI® Coconut Milk Powder with the water and whisk well 

3 Blend garlic, ginger, almonds and yoghurt 

4 Add the BUITONI® and raisins to the HARVEST GOURMET® Vegetarian Chargrilled Pieces and mix.  

5 Heat some oil in a saucepan pan and cook onions for 3-4 mins. Add the Chargrilled Pieces and fry for another 2 min. Add the rest of the ingredients and let it simmer for 10-15 mins.  

6 Peel the pumpkin and remove the seeds. Slice the pumpkin into long fine slices on a mandolin. Chop the mint and almonds roughly. Mix all the ingredients together to a salad. 

Chef's Tip

  • All sorts of raw vegetables will be fine for this dish.
  • Butter chicken spice paste can be used to reduce complexity.