Creamy Broccoli and Pea Tikka Masala
with Basmati Rice and Peas
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Cauliflower and Pea Tikka Masala in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
200
Broccoli Florets
1
White Cumin Seeds
(May contain Sesame, Celery)
150
Basmati Rice
2
Garlic Clove
75
Tikka Masala Paste
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
75
Creme Fraiche
(Contains Milk)
120
Peas
25
Red Pepper Chilli Jelly
Not included in your delivery
75
Water for the Curry
20
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
b) Halve any large broccoli florets. 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 the edges are crispy and slightly charred, 12-15 mins. Turn halfway through.
a) While the cauli roasts, pour the boiled 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 drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the tikka paste, garlic and remaining cumin seeds. Stir-fry until fragrant, 30 secs.
a) Pour the passata, veg stock paste and water for the curry (see pantry 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 jelly and butter (see pantry for amount).
b) Once cooked, gently stir the roasted broccoli through the sauce.
c) Cook until piping hot, 1-2 mins, then remove from the heat.
d) Taste and season with salt and pepper if needed.
a) When everything's ready, fluff up the rice with a fork, then share between your bowls.
b) Spoon over the broccoli and pea tikka masala.
Enjoy!
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