Veggie Tikka Masala and Steamed Wholegrain Rice
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Veggie Tikka Masala and Steamed Wholegrain Rice

Veggie Tikka Masala and Steamed Wholegrain Rice

with Pepper, Courgette and Green Beans

Our Veggie Tikka Masala and Basmati Rice is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Calorie Smart

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 Time25 minutes
Cooking time30 minutes


serving amount

1 pouch(es)

Steamed Brown Basmati Rice

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

1 unit(s)


(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

150 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2400 kJ
Energy (kcal)574 kcal
Fat32.5 g
of which saturates16 g
Carbohydrate57.5 g
of which sugars19.8 g
Protein11.8 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Aluminum Foil


Cook the Rice

Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.

Cook the rice according to pack instructions. Set aside until serving.

Get Prepped

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.

Start your Curry

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.

Simmer and Stir

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.

Finish Up

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.


Share the rice 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).