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.
Speedy Butterbean Tikka Masala with Curried Quinoa
If you never thought you could get a healthy and delicious dinner on the table in under 15 minutes, think again. 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!
1/3 daily fibre
8 plants
Speedy Sauce
Serving size
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 549
Protein: 19g
Carbs: 54g
Fat: 27g
Speedy Butterbean Tikka Masala with Curried Quinoa
If you never thought you could get a healthy and delicious dinner on the table in under 15 minutes, think again. 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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Plate up
- Roughly chop the coriander
- Serve the curried quinoa and butterbean masala into bowls. Sprinkle over the chopped coriander and maple-glazed almonds
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.