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Cauliflower and Pea Tikka Curry

Cauliflower and Pea Tikka Curry

with Coriander Rice and Yoghurt Drizzle

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Looking for a quick and tasty midweek dinner option? Try cooking up our Cauliflower and Pea Tikka Curry in just 20 minutes for a delicious and speedy meal.

Tags:SpicyVeggieRapid
Allergens:CeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

300 grams

Cauliflower Florets

1 sachet

Garam Masala

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

75 grams

Tikka Paste

20 grams

Onion Marmalade

1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 bunch(es)

Coriander

50 grams

Greek Style Yoghurt

(ContainsMilk)

120 grams

Peas

30 grams

Unsalted Butter

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for Curry

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2754 kJ
Energy (kcal)658 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate93 g
of which sugars22.0 g
Protein17 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Kettle
Sieve
Saucepan
Lid
Garlic Press
Frying Pan
Small Bowl
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 220°C. Fill and boil your kettle.
b) Halve any large cauliflower florets. Pop them onto a baking tray. Drizzle with oil, season with garam masala, salt and pepper then toss to coat. Spread them out in a single layer.
c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins.

2

a) Meanwhile, add the boiled water to a large saucepan with 1/4 tsp of salt for the rice.
b) Bring back to the boil, add the rice and cook for 12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the tikka paste, onion marmalade and garlic. Stir and cook for 1-2 mins.
c) Pour in the passata, vegetable stock paste, sugar and water (see ingredients for both amounts).
d) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 6-8 mins, stirring occasionally.

4

a) Meanwhile, roughly chop the coriander (stalks and all).
b) Pop half of the coriander into a small bowl with the Greek yoghurt and mix together.
c) Season to taste with salt and pepper.

5

a) When the cauliflower is cooked, add it to the curry sauce.
b) Stir through the peas and cook until piping hot, 1-2 mins.
c) Remove the pan from the heat and stir the butter into the curry until fully melted and combined.
d) Taste and season with salt and pepper if needed.

6

a) When everything is ready, stir the remaining coriander into the rice and share between your bowls.
b) Top with the madras style curry.
c) Dollop over the coriander yoghurt. Enjoy!