Creamy Tikka Dal and Basmati Rice
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Creamy Tikka Dal and Basmati Rice

with Peas and Crispy Onions

Tags:
Super Quick
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)

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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.
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