Veggie Tikka Masala and Basmati Rice
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Veggie Tikka Masala and Basmati Rice

Veggie Tikka Masala and Basmati Rice

with Pepper, Courgette and Green Beans

Tags:
Veggie
Spicy
Allergens:
Milk
Celery

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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

1 unit(s)

Courgette

(May contain Celery)

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kJ)2812 kJ
Energy (kcal)672 kcal
Fat30.3 g
of which saturates15.5 g
Carbohydrate86.6 g
of which sugars19.7 g
Protein14.3 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt 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).

2

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Cut into 1cm chunks.

Trim the green beans and cut into thirds.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

3

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, courgette and pepper chunks and cook, stirring occasionally, until softened, 4-5 mins. 

Stir in the garlic, tikka masala paste and tomato puree. Cook for 1 min more.

4

Pour the creme fraiche, veg stock paste and water for the curry (see pantry for amount) into the pan. Bring to the boil, stirring to combine, then reduce the heat to medium.

Stir in the green beans, then cover with a lid (or foil) and simmer until the veg is almost tender, 8-9 mins. 

Remove the lid, then allow the curry to simmer until thickened, stirring occasionally, 3-4 mins.

5

Once the curry has thickened and the veg has softened, remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Fluff up the rice with a fork and share between your bowls.

Spoon over your veggie tikka masala and sprinkle over the chilli flakes if you'd like (add less if you'd prefer things milder).

Enjoy!