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Veggie Tikka Masala

Veggie Tikka Masala

with Carrot and Courgette

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This warming and hearty Veggie Tikka Masala is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Tags:Spicy
Allergens:MilkCelery
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

150 grams

Basmati Rice

1 pack(s)

Green Beans

1 unit(s)

Onion

¾ pack(s)

Crème Fraîche

(ContainsMilk)

½ sachet

Ginger puree

1 unit(s)

Garlic

1 sachet

Tomato Puree

250 milliliter(s)

Water for Curry

1 pot(s)

Coconut Powder

1 pot(s)

Tandoori Paste

1 pinch

Chilli Flakes

1 bunch(es)

Coriander

1 unit(s)

Courgette

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 unit(s)

Carrot

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional information
Energy (kJ)2992 kJ
Energy (kcal)715 kcal
Fat34.0 g
of which saturates23.0 g
Carbohydrate93 g
of which sugars25.0 g
Protein15 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Bowl
InstructionsPDF
Instructions
Cook the Rice
Cook the Rice
1

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. Stir in half the stock powder and the rice, pop a lid on the pan and lower the heat to medium. 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 cooking in its own steam).

2

Halve peel and roughly chop the onion. 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.

Start the Curry
Start the Curry
3

Heat a drizzle of oil in a large saucepan over medium heat and add the onion and carrot. Cook, stirring occasionally, until soft, 6-7 mins. Stir in the tandoori masala and a pinch of chilli flakes (don't add too much, it's hot!) and cook for 30 seconds. Now add the easy ginger, garlic and tomato purée, stir and cook for another 30 seconds.

Simmer the Curry
Simmer the Curry
4

Add the water for the curry (see ingredients for amount), half the crème fraîche, the coconut milk powder and remaining stock powder. Bring to the boil, stirring to dissolve the powders, 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, stirring occasionally, 8-10 mins.

Finish Up
Finish Up
5

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 if you want more kick!).

Serve Up
Serve Up
6

Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka masala, a drizzle of remaining crème fraîche and a sprinkling of coriander. Enjoy!