When it comes to creating deliciously simple vegetarian recipes, Chef Mimi is the expert. Packed with fresh, colourful veg, her take on this classic curry recipe won’t disappoint. Traditionally, onion and ginger provide the deep base flavour of most curries, but deciding how to cook them will determine the flavour of your final dish. Soften them without colouring for a lighter curry (like this one) or cook them longer and caramelise for something richer and darker.
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.
Vegetable Stock Powder(ContainsCelery)
Tandoori Masala Spice
Water for Curry
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Meanwhile, halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Meanwhile, trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks.
Heat a drizzle of oil in a large pan over medium heat and add the onion and carrot. Cook, stirring occasionally, until softened, 6-7 mins. Stir in the tandoori masala mix and a pinch of chilli flakes (don't add too much, they're hot!) and cook for 30 seconds. Now add the easy ginger (see ingredients for amount), garlic and tomato puree, stir and cook for another 30 seconds.
Pour in the water (see ingredients for amount), half the creme fraiche, coconut powder and vegetable stock powder. Bring to the boil, stirring to dissolve the coconut powder, then reduce the heat to medium, stir in the green beans and courgette and simmer until the liquid has reduced by half and thickened and the veggies are cooked through, 8-10 mins. Stir occasionally.
Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked, season to taste with salt and pepper if needed (now is the time to add some more chilli flakes if you want more kick!).
Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka, a drizzle of remaining creme fraiche and a sprinkling of coriander. Enjoy!