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Tikka Masala Meat-Free Balls
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Tikka Masala Meat-Free Balls

with Garlic Butter Rice and Spinach


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 Time35 minutes
Cooking time30 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

1 unit(s)


1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

75 grams

Tikka Masala Paste

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Curry

1 tbsp



Nutritional information

Energy (kJ)3220 kJ
Energy (kcal)770 kcal
Fat33.9 g
of which saturates15.4 g
Carbohydrate88.8 g
of which sugars18.2 g
Protein25.5 g
Salt4.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Baking Tray
Large Bowl
Chopping Board
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). 

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add half of the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


In the meantime, break up the plant-based burgers into a large bowl and combine. Using your hands, shape into balls, 5 per person.

Place the balls onto a lined large baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins.

IMPORTANT: Ensure they're piping hot throughout.


Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the remaining garlic and fry for 1 min more.


Stir in the curry powder, tomato puree and Tikka Masala paste and fry for 1-2 mins. 

Add the chicken stock paste and water for the curry (see pantry for amount).

Bring up to a boil, then lower to a simmer.

Simmer gently until thickened, 4-5 mins.


Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the meat-free balls, soured cream and honey (see pantry for amount), mix until well combined. 

Taste, season with salt and pepper if needed.

Fluff up the rice.


Share your garlic butter rice between the serving bowls.

Spoon over your Tikka masala.