Turkey Tikka Masala Roll-Ups

*While IndiTwist is a vegetarian-centric brand, we respect and understand everyone's choices may not be the same. The below recipe is a non-vegetarian recipe, but any animal product can be substituted for what you are more comfortable to use*




Turkey Tikka Masala Filling:

  • 2 tbsp Avocado Oil
  • 1lb ground turkey (as lean as you can get)
  • 2-3 garlic cloves (minced)
  • 1-inch piece ginger, grated
  • 1/2 green chili, finely chopped (optional depending on spice level)
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika (optional)

**you can use Shaan Tikka Masala Seasoning Instead too**

  • salt per taste

 Cashew Cream:

  • 5 cups raw cashews (soaked in water for 1-2 hrs then drained)
  • 1/3 cup water
  • 1/2 tbsp Apple Cider Vinegar or Lemon Juice
  • 1 to 2 garlic cloves
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper

I mix in some parmesan cheese; you can use nutritional yeast. You can also use some roasted butternut squash 

Rolls up:

  • 8 lasagne noodles, cooked
  • 1/2 cup of frozen spinach, thawed & drained OR 1 cup of fresh spinach lightly sautéed & cooled
  • ~1  cup cashew cream (keep 1/2 cup aside for topping)
  • few tbsp nutritional yeast or parmesan cheese
  • Salt & Pepper per taste
  • Turkey masala filling & 2 packs IndiTwist Tikka Masala Sauce

Turkey Filling:

Heat oil over medium heat in a large pan. Add ginger, garlic, turmeric, cumin & coriander. Stir until fragrant, add green chilis & cook for few secs. Add in the ground turkey & mix while breaking up the pieces & letting it brown. Add in the garam masala & paprika. Cook for 8-10 min, reduce heat, cover the pan & let it simmer for another 10 mins. Set aside


Cashew Cream:

Blend all the ingredients in a food processor or Vitamix until it forms a smooth and creamy paste. Adjust seasoning or water as needed.


Assembling the roll ups:

Preheat oven to 350F. Coat a baking dish w/ cooking spray. Cook the lasagna according to package, I undercook it a bit to handle it easier. Pat try & lightly spray some oil to avoid sticking. Cut the noodle in half widthwise.

For the filling - mix in the spinach, cashew cream, nutritional yeast, salt & pepper. Fill in the noodle with this mix, leaving an inch empty at the end. Also, spoon in some turkey over it. Roll It up & cut lengthwise w/ a sharp knife. Place seam side down in the baking dish. Top it w/ Tikka Masala Sauce & parmesan cheese or cashew cream. Cover w/ foil & cook for 20 mins. Once ready to serve you can place toothpicks for convenience. Serve Warm w/ a side of Tikka Masala Sauce to dip in.

**Tips & Tricks** – You can make the filling and cashew cream ahead of time. You can also make the rolls up ahead of time and refrigerate it until ready to bake. You can use the leftover filling and cream to make a salad or quinoa bowl. If making these into roll up isn’t something you enjoy, you can always use this filling and layer it up in traditional lasagna. To make it vegetarian, leave out the turkey or sub tofu or mushrooms. You can make it as indulgent or healthy – I’m using cashew cream, but you can use ricotta instead.


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