Vegan recipe

Tandoori Bites Masala

Serves 2

Shake up curry night with this smooth, creamy and fresh curry, using our fiery Tandoori Bites as the main event. Serve with fluffy rice, paratha or chapatis for a full Indian feast!

Tandoori Bites Find out more


1 pack of Cauldron Tandoori Bites
1 tbsp ground coriander
1 tsp ground cumin
2 cardamoms, crushed
1/2 tsp ground nutmeg
1 tsp paprika
1 tsp cayenne pepper
1 tbsp peeled ginger root, grated
1 large white onion, finely chopped
1 can chopped tomatoes
75g raw cashews
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
Large handful of chopped coriander (optional)
A handful of toasted slivered almonds (optional)


  1. In a large pan, fry the onion for 3-5 minutes with a splash of vegetable oil and salt.
  2. Add the ginger, coriander, cumin, cardamoms, paprika, nutmeg, and cayenne, if using, and cook for a minute or two, just to wake up the spices. Remove from heat while you blend up the sauce.
  3. In a blender or food processor, puree the tinned tomatoes, cashews, and salt until smooth.
  4. Add the sauce mixture to the pan and cook over medium heat until thickened. You can pour a little water to thin out the sauce to your desired consistency.
  5. Check the seasoning and add the Tandoori Bites and heat gently to warm them through.
  6. Garnish with Coriander and toasted slivered almonds if using.

Chef's tip

If you’re in a hurry and want to whip up this delicious dish quickly, you can use a vegan masala paste rather than making your own from scratch. Simply follow the instructions on the paste pot and add your Tandoori Bites to the sauce.