Speedy Butterbean Tikka Masala with Curried Quinoa

Serving size

1 person 2 people 4 people

Ingredients

160g quinoa

(Quinoa 100%)
20g flaked almonds (Nuts)
460g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 shallot
1 tbsp maple syrup

(maple syrup(100%))
1 handful of fresh coriander
240g chestnut mushrooms
80g green beans
250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya)

(Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
200ml coconut milk

(Coconut, Water)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)

Allergens

Contains: Nuts

May Contain: Celery, Mustard, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	142Kcal	549Kcal
	593kJ	2297kJ
Fat	7.0g	27g
of which saturates	2.5g	9.8g
Carbohydrates	14g	54g
of which sugars	2.4g	9.1g
Protein	4.8g	19g
Salt	0.26g	1.0g
Fibre	3.7g	14g

Back

Vegan 1/3 daily fibre 8 plants Speedy Sauce

Speedy Butterbean Tikka Masala with Curried Quinoa

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Vegan

This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky butterbeans and earthy mushrooms in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of curried quinoa and garnish with maple-glazed almonds for the perfect crunch!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a small frying pan, a sieve & a measuring jug

Boil & prep

Add the quinoa and half the curry powder to the saucepan and boil for 13-14 mins, until cooked, then drain
Meanwhile, thinly slice the mushrooms and shallot. Trim the green beans and cut into thirds. Drain and rinse the butterbeans

Get the masala on

Heat large frying pan 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until starting to brown
Add the shallot and green beans. Cook for 4-5 mins, until softened. Season with salt and pepper. Add the remaining curry powder and cook for 30 secs more
Stir in the tikka masala sauce, coconut milk, butterbeans and 50ml water. Bring to the boil and simmer for 2-3 mins

Meanwhile, glaze the almonds

Heat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown
Drizzle over the maple syrup, toss to coat the almonds, then remove from the heat