Creamy Tikka Dal and Basmati Rice
with Peas and Crispy Onions
Tags:
Veggie
Allergens:
Milk
•Celery
•Cereals containing gluten
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 Time10 minutes
Cooking time15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Basmati Rice
1 sachet(s)
North Indian Style Spice Mix
75 grams
Tikka Masala Paste
1 carton(s)
Lentils
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Mango Chutney
120 grams
Peas
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat34.2 g
of which saturates17.2 g
Carbohydrate112.9 g
of which sugars20.9 g
Protein23.9 g
Salt4.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Kettle
•Large Saucepan
•Sieve
Instructions
1
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
2
- Pop a saucepan on high heat and add the North Indian style spice mix, tikka paste, lentils, liquid from lentils, creme fraiche and veg stock paste.
- Stir and bring to the boil.
- Reduce the heat and simmer, 6-8 mins.
3
- Stir the mango chutney and peas into the lentils, simmer 1-2 mins.
- Season with salt and pepper.
4
- Share the rice between your bowls.
- Spoon over the creamy tikka dal.
- Sprinkle over the crispy onions.
