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Veggie Tikka Masala

Veggie Tikka Masala

with Basmati Rice and Coriander

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Tags:Extra spicyVeggie

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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

80 grams

Green Beans

1 unit(s)


150 grams

Basmati Rice

1 pinch

Chilli Flakes

½ sachet

Ginger Puree

1 sachet

Tomato Puree

75 grams

Creme Fraiche


200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


1 bunch(es)


1 pot(s)

Tandoori Masala Spice

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat31.0 g
of which saturates24.0 g
Carbohydrate88 g
of which sugars20.0 g
Protein15 g
Salt1.48 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Sautépan or large frying pan
Pan with Lid
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks.


Put the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Stir in 0.25 tsp of salt 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 and set aside for another 10 mins or until you are ready to serve - the rice will continue cooking in its own steam.


Heat a drizzle of oil in a large frying pan over medium heat and add the onion. Cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins. Add the pepper to the pan with the onions, stir and cook for 1 minute. 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, garlic and tomato puree, stir and cook for another 30 seconds.


Pour in the water (see ingredients for amount), the creme fraiche, coconut milk and vegetable stock powder. Bring to the boil, stirring to combine, then reduce the heat to medium, stir in the green beans and courgette , cover the pan with a lid (or some tin foil) and simmer until the veg are almost tender, 8-9 mins. Remove the lid and allow to simmer until the mixture has thickened and the veggies are cooked through, 3-4 mins, stirring occasionally.


Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked season to taste with salt and pepper if needed and stir in half the coriander (now is the time to add some more chilli flakes if you want more kick!). TIP: Add a splash of water if it's looking a bit thick.


Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka and the remaining coriander. Enjoy!