Updated: Jun 30, 2021
image 1: Basmati rice served with vegetable tikka masala.
150g Basmati Rice + 300ml water
1/2 Onion (chopped)
Thumb of Ginger (grated)
2 Garlic Cloves (grated)
1/2 Bell Pepper (cut into chunks)
80g Green Beans (trimmed and chopped into thirds)
1 medium Courgette (cut into chunks)
75g Crème Fraiche
200ml Coconut Milk
30g Tomato Puree
1/4tsp Chilli Flakes
1 bunch of fresh Coriander (roughly chopped)
150ml Water for curry
1 packet of Tikka Masala Spice Mix
image 2: Paratha served with vegetable tikka masala and lamb curry.
Begin by prepping your vegetables.
Wash and drain the rice 3 times before cooking the rice in a rice cooker or cooking pot with 300ml of water.
Drizzle some cooking oil onto a large heated frying pan set at a medium heat.
First add the onion. Cook and stir occasionally until softened and starting to turn golden brown. Secondly add the bell pepper. Cook and stir for a further 2 minutes. Next add the tikka masala spice mix and mix it in for 30 seconds before finally adding in your ginger, garlic and tomato puree.
Pour in 150ml of water into the frying pan mixture. Add the crème fraiche, coconut milk and vegetable stock cube. Bring to a boil, stirring all the ingredients well. Then reduce the heat.
Stir in the green beans and courgette and cover the pan with a lid or some foil and let it simmer for 10minutes (stirring occasionally every 3-4 minutes) until the curry has thickened and the vegetables are cooked through. (if the curry looks too thick, just add a splash of water).
Add salt and pepper to taste, stir in half the coriander leaves and add chilli flakes for spice.
To serve, fluff up your rice and plate it then spoon a portion of the curry on top of the rice and finally garnish with the remaining coriander leaves.
image 3: Homemade tikka masala spice mix.
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Enjoy your meal.
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