Vegetable Tikka Masala

This is a take on Chicken Tikka Masala, with the chicken replaced with vegetables for gloriousness!!

Chicken tikka masala Hindi: चिकन टिक्का मसाला; Urdu: مرغ تکہ مصالحہ is a curry dish of roasted chicken chunks (tikka) served in a rich-tasting red or orange-coloured sauce. The sauce is usually creamy, lightly spiced and contains tomatoes.

The origins of chicken tikka masala are disputed. An Indian expert on street food from Delhi, Rahul Verma, has stated that the dish originated (probably by accident with subsequent improvisations) in Punjab during the last 50 years.

Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish."

Ingredients

 * 1 Tikka Masala Simmer Sauce
 * ½ cup Sliced or small button Mushrooms
 * ½ cup Peas
 * ½ cup Sliced Carrots
 * ½ cup Sliced Potato
 * 1 diced or “chunked” Onion depends on preference. I prefer them as chunks
 * 2 Tomatoes, sliced into quarters
 * Oil [For frying]
 * Rice or Noodles for serving [I prefer Basmati]

Directions

 * 1) Preheat oil in a saucepan and chuck in carrots and potato, heat untill they start to soften up
 * 2) Add the onions, mushrooms and peas, and heat untill the onions have started to turn translucent and 'dissapear'
 * 3) Once all of the vegetables have softened and have begun to “melt” [As popular cooking television personalities have said] add the Tikka Masala mix as per instructions. Please note that the instructions will most likely be for Chicken, This isn't too critical.
 * 4) The instructions should be to bring the sauce to a simmer, then put a lid on and turn down the sauce so that it can just bubble away, reduce slightly, get less runny, all that fun stuff.
 * 5) After about 30 minutes [or however long packet is for], Give yourself room to Cook the rice or noodles that you are planning on serving this dish with.
 * 6) Once it's all cooked, place the masala ontop of a bed of rice or noodles, and serve.