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Veggie Tikka Masala with Paneer
Veggie Tikka Masala with Paneer

Veggie Tikka Masala with Paneer

with Basmati Rice and Coriander

Recipe Development Team
Recipe Development TeamPublished on April 21, 2021

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Tags:
Spicy
Allergens:
Milk
Celery

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

80

Green Beans

1

Courgette

(May contain traces of: Celery)

150

Basmati Rice

1

Tandoori Masala Spice

½

Ginger Puree

30

Tomato Puree

75

Creme Fraiche

(Contains: Milk)

200

Coconut Milk

10

Vegetable Stock Paste

(Contains: Celery)

1

Coriander

250

Paneer

1

Chilli Flakes

Red Chilli Flakes

Not included in your delivery

150

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)1108 kcal
Energy (kJ)4636 kJ
Fat65 g
of which saturates45 g
Carbohydrate91 g
of which sugars21 g
Protein40 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Knife
Medium Saucepan
Lid
Measuring Cups
Grill Pan
Bowl
Fork

Cooking Instructions and Tips

Prep
1

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. Chop the paneer into 2cm chunks.

Cook the Rice
2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Start the Curry
3

Heat a drizzle of oil in a large frying pan over medium heat and add the onion and paneer. 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 min. Stir in the tandoori masala and cook for 30 secs. Now add the ginger puree, garlic and tomato puree, stir and cook for another 30 secs.

Cook the Curry
4

Pour in the water for the curry (see ingredients for amount), the creme fraiche, coconut milk and vegetable stock paste. 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.

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, add the chilli flakes (if you want a bit of spice) and stir in half the coriander. TIP: Add a splash of water if it's looking a bit thick.

Serve
6

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

7

Step 1 MOD:

If you've decided to add paneer to your meal, Chop the paneer into 2cm chunks.


Step 3 MOD:

If you've decided to add paneer to your meal, pop the cubes into the pan with the onions and fry until golden brown.

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