All the fun of a takeaway, without actually ordering one.

I love a take away as much as the next person, but there is nothing more disappointing in the selection usually faced with, although some places are getting better some not so, and there is nothing worse in my case due to having a dairy allergy than getting caught but cross contamination. 

Over the years I have discovered that many of my favourite takeaways are surprisingly easy to recreate and the best part is I can change them to my tastes.  More Chilli? go for it, Extra garlic? why not. Spinach? Let's do it (I'm sure most of you know I sneak frozen spinach into loads of dishes).  They don't need to be perfect.  I'm not trying to recreate a restaurant dish  to the last grain of rice, just something that tastes great , not too complicated and makes me feel I'm not missing out.

Fakeaway night has become a weekly regular on the menu and something the whole house loves, whether it be a curry, Chinese, Thai, Tex/Mex, Burger night or Kebab's. 

Quick Easy Tikka Masala with Mushroom rice

• Serves 4:
• Time: 30 mins

Curry paste: (you can use a jar)

• 2 tsp lazy garlic
• 2 tsp lazy ginger
• chilli flakes or red chilli chopped depending on how hot you would like it
• 2 tsp Garam masala
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp cumin seeds
• 1 tbsp olive oil
• 1 tbsp tomato puree

1. Super simple, mix all ingredients together to form a paste.

Mushroom Rice (you can use a packet of microwave rice)

• knob of butter
• Mushrooms, as many as you fancy , sliced
• 1 onion diced
• 2 garlic gloves, crushed
• 2 cups uncooked rice
• 3 cups of vegetable stock

1. Add Rice and stock to the rice cooker and set to cook. 
2. Heat butter in pan and add mushrooms, garlic and onion, and saute until soft, set aside
3. When rice is cooked stir in the mushrooms.

Tikka Masala

• 1 onion diced
• 2 tsp lazy garlic
• 2 tsp lazy ginger
• 3 tbsp curry paste
• 1 x 400ml tin passata
• 1 x  400ml tin coconut milk
• 3 frozen cubes Spinach (can use fresh, add in at end to allow to wilt)
• Tofu Cubed
• cream to taste 

1. Saute onion, garlic, ginger and paste in the pan until it smells fragrant, add milk, Spinach and passata, bring to boil and then reduce to simmer. for about 20 minutes, stirring occasionally
2. In a separate pan fry the cubed tofu in a little oil to brown. 
3. Add the tofu to the sauce.
4. To make a creamier sauce add cream and stir though.  
5. Serve with rice, naan and poppadoms for the full fakeaway effect.