Veggie Tikka Masala
with Basmati Rice and Coriander
.
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
Onion
1
Garlic Clove
1
Bell Pepper
(May contain Celery)
80
Green Beans
1
Courgette
(May contain 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
1
Chilli Flakes
Red Chilli Flakes
Not included in your delivery
150
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
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.
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 1/4 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).
Heat a drizzle of oil in a large frying pan over medium heat and add the onion. 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 minute. Stir in the tandoori masala mix and cook for 30 seconds. Now add the ginger puree, garlic and tomato puree, stir and cook for another 30 seconds.
Pour in the water (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.
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.
Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka and the remaining coriander. Enjoy!
