Veggie Tikka Masala
with Carrot and Courgette
This warming and hearty Veggie Tikka Masala is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
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.
Ingredients
1
Bell Pepper
150
Green Beans
150
Basmati Rice
1
Tandoori Masala Spice
1
Onion
50
Coconut Powder
30
Tomato Puree
1
Garlic Clove
1
Courgette
(May contain Celery)
½
Ginger Puree
1
Vegetable Stock Powder
150
Creme Fraiche
(Contains Milk)
1
Chilli Flakes
1
Coriander
Not included in your delivery
250
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
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).
Halve, peel and roughly chop the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan over medium heat and add the onion and a pinch of salt. Cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins. Meanwhile, halve the pepper, remove the core and seeds and roughly chop. Trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks.
Add the pepper to the frying pan stir and cook for 1 minute. 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.
Pour in 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 both 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.
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!).
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!
