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.
Serving size
Ingredients
Ingredients
-
80g quinoa(Quinoa 100%)
-
230g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 midi cucumber
- 10g flaked almonds (Nuts)
- 1 unwaxed lime
-
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.)
- 1 handful of fresh mint
- 1 onion
- 1 aubergine
Allergens
Contains:
Nuts
May Contain:
Celery, Mustard, Nuts, Peanuts, Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 648Kcal |
| 441kJ | 2712kJ | |
| Fat | 5.5g | 34g |
| of which saturates | 0.8g | 4.7g |
| Carbohydrates | 10g | 63g |
| of which sugars | 2.4g | 15g |
| Protein | 3.5g | 21g |
| Salt | 0.28g | 1.7g |
| Fibre | 3.1g | 19g |
Ingredients
Ingredients
- 1 midi cucumber (use half)
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 1 aubergine (use half)
- 1 handful of fresh mint (use half)
-
80g quinoa (use half)(Quinoa 100%)
- 10g flaked almonds (use half) (Nuts)
-
230g butter beans (use half)(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
-
250g delhi tikka masala curry sauce (use half) (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.)
Allergens
Contains:
Nuts
May Contain:
Celery, Mustard, Nuts, Peanuts, Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 648Kcal |
| 480kJ | 2712kJ | |
| Fat | 6.0g | 34g |
| of which saturates | 0.8g | 4.7g |
| Carbohydrates | 11g | 63g |
| of which sugars | 2.6g | 15g |
| Protein | 3.8g | 21g |
| Salt | 0.31g | 1.7g |
| Fibre | 3.4g | 19g |
Vegan
1/3 daily fibre
4 of 5 a day
Low sat fat
Speedy Sauce
Speedy Aubergine & Bean Tikka Masala with Quinoa & Pickled Cucumber
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 roasted aubergine in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of quinoa and garnish with cucumber pickle for the perfect crunch!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl & a sieve
Get started & cook the quinoa
- Dice the aubergine into 1cm chunks and place onto the foil-lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Grill for 14-16 mins, until golden and cooked through
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Pickle the cucumber
- Thinly slice half the onion, then finely dice the remaining. Dice the cucumber into 1cm chunks. Quarter the lime
- Add the diced onion and cucumber to the medium bowl, along with the juice from half the lime. Season with a pinch of salt
Simmer the curry
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sliced onion and cook for 5-7 mins, until softened
- Meanwhile, pick the mint leaves from the stalks and finely chop. Drain and rinse the butter beans
- Stir in the tikka masala curry sauce, butter beans and 100ml water (50ml for 1 person). Bring to a boil and simmer for 4-5 mins
- Season generously with salt and pepper
Last bits & plate up
- Once cooked, stir the aubergine into the curry. Toss the mint through the cucumber and onion
- Serve the quinoa and butter bean masala into bowls, with the pickled cucumber alongside. Sprinkle over the almonds. Garnish with the remaining lime, cut into wedges
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