Veggie Tikka (v)

Ingredients

Ingredient	Amount	Unit
Water for Rice	600	milliliter(s)
Vegetable Stock Pot	2	unit(s)
Basmati Rice	300	grams
Onion	2	unit(s)
Red Pepper	2	unit(s)
Green Beans	2	pack(s)
Courgette	2	unit(s)
Tandoori Masala Spice	3	tsp
Chilli Powder	2	pinch
Ginger puree	1	sachet
Tomato Puree	2	sachet
Water for Curry	500	milliliter(s)
Coconut Powder	2	pot(s)
Crème Fraîche	2	pot(s)
Coriander	2	bunch(es)

Instructions

Step 1

Instruction

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in half the stock pot and the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Step 2

Instruction

Halve peel and chop the onion into small pieces. Heat a drizzle of oil in a frying pan on medium heat. Add the onion. Cook, stirring occasionally, until soft and starting to turn golden, 6-7 mins. Meanwhile, halve, then remove the core from the pepper and chop into small pieces. Trim the green beans and chop into thirds. Remove the ends of courgette then quarter lengthways. Chop widthways into small pieces.

Step 3

Instruction

Add the pepper to the pan with the onions, stir and cook for 1 minute. Stir in the tandoori masala and a pinch of chilli powder (don't add too much, it's hot!) and cook for 30 seconds. Now add the easy ginger and tomato purée, stir and cook for another 30 seconds.

Step 4

Instruction

Pour in the water (see ingredients for amount), the coconut powder and remaining stock pot. Bring to the boil, stirring to dissolve the coconut powder, then reduce the heat back to medium. Add in the green beans and courgette and simmer until the liquid has reduced by half and thickened, and the veggies are cooked through, stirring occasionally 8-10 mins. Stir through the crème fraîche for the last 2 mins.

Step 5

Instruction

Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked season to taste with salt and pepper if needed (now is the time to add some more chilli powder if you want more kick!).

Step 6

Instruction

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

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1010	kcal
Protein	28	g

Allergens

Celery, Sulphites, Milk