Creamy Cauliflower and Pea Tikka Masala
with Basmati Rice and Flaked Almonds
Our Creamy Cauliflower and Pea Tikka Masala is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
Cauliflower
1
White Cumin Seeds
150
Basmati Rice
2
Garlic Clove
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
75
Tikka Masala Paste
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
75
Creme Fraiche
(Contains Milk)
120
Peas
1
Red Pepper Chilli Jelly
Not included in your delivery
100
Water for the Curry
20
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.
b) Cut the cauliflower into florets (like small trees), halving any larger ones. Pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then sprinkle over half the cumin seeds.
c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins. Turn halfway through.
a) While the cauli roasts, pour the boiling water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the almonds to a small bowl and pop your pan back on medium high heat.
d) Add a drizzle of oil, the tikka paste, garlic and remaining cumin seeds to the pan. Stir-fry until fragrant, 30 secs.
a) Pour the passata, vegetable stock paste and water for the curry (see ingredients for amount) into the pan.
b) Stir through the creme fraiche.
c) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 4-5 mins, stirring occasionally.
a) Once the sauce has thickened, stir through the peas, red pepper chilli jam and butter (see ingredients for amount).
b) Once cooked, gently stir the roasted cauliflower through the sauce..
c) Cook until piping hot, 1-2 mins, then remove the pan from the heat.
d) Taste and season with salt and pepper if needed.
a) When everything is ready, fluff up the rice with a fork, then share between your bowls.
b) Spoon over the cauliflower and pea tikka masala.
c) Scatter with the toasted flaked almonds to finish. Enjoy!
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