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Creamy Broccoli and Pea Tikka Masala
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Creamy Broccoli and Pea Tikka Masala

Creamy Broccoli and Pea Tikka Masala

with Basmati Rice and Peas

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

Tags:
Rapid
Veggie
Climate Conscious
Allergens:
Celery
Milk

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 war 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
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

200

Broccoli Florets

1

White Cumin Seeds

(May contain Sesame, Celery)

150

Basmati Rice

2

Garlic Clove

75

Tikka Masala Paste

1

Tomato Passata

10

Vegetable Stock Paste

(Contains Celery)

75

Creme Fraiche

(Contains Milk)

120

Peas

25

Red Pepper Chilli Jelly

Not included in your delivery

75

Water for the Curry

20

Butter

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Nutritional information

Energy (kcal)696 kcal
Energy (kJ)2912 kJ
Fat28.3 g
of which saturates13.6 g
Carbohydrate94.5 g
of which sugars20.9 g
Protein18.8 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Sieve
Lid
Large Saucepan
Garlic Press
Large Frying Pan

Instructions

Roast the Broccoli
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.

b) Halve any large broccoli florets. Pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then sprinkle over half the cumin seeds.

c) When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins. Turn halfway through.

Cook the Rice
2

a) While the cauli roasts, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 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.

Build the Spicy Flavour
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.

c) Once hot, add the tikka paste, garlic and remaining cumin seeds. Stir-fry until fragrant, 30 secs.

Simmer and Stir
4

a) Pour the passata, veg stock paste and water for the curry (see pantry for amount) into the pan.

b) Stir through the creme fraiche.

c) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 4-5 mins, stirring occasionally.

Bring on the Veg
5

a) Once the sauce has thickened, stir through the peas, red pepper chilli jelly and butter (see pantry for amount).

b) Once cooked, gently stir the roasted broccoli through the sauce.

c) Cook until piping hot, 1-2 mins, then remove from the heat.

d) Taste and season with salt and pepper if needed.

Serve
6

a) When everything's ready, fluff up the rice with a fork, then share between your bowls.

b) Spoon over the broccoli and pea tikka masala.

Enjoy!