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Butterbean Tikka Masala with Mushrooms & 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
4 of 5 a day
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 1 unwaxed lime
- 1 cucumber
- 40g baby spinach
- 1 aubergine
- 1 handful of fresh mint
- 1 onion
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 80g quinoa (Quinoa 100%)
- 10g flaked almonds (Nuts)
- 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.)
Nutritional Information
Calories: 639
Protein: 22g
Carbs: 63g
Fat: 31g
Ingredients
- 1 handful of fresh coriander (use half)
- 120g chestnut mushrooms (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.)
- 2 tsp maple syrup (use half)
- 80g green beans (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 shallot (use half)
- 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.)
Nutritional Information
Calories: 628
Protein: 22g
Carbs: 62g
Fat: 31g
Butterbean Tikka Masala with Mushrooms & 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!
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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
Get started
- Add the quinoa and half the curry powder to the saucepan and boil for 13-14 mins, until cooked, then drain
- Thinly slice the mushrooms and shallot. Trim the green beans and cut into thirds. Drain and rinse the butterbeans
Build the curry
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until starting to brown, then 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 curry sauce, butterbeans and 50ml water (25ml for 1 person). Bring to a boil and simmer for 2-3 mins
Meanwhile, glaze the almonds
- Heat the dry 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
- Serve the curried quinoa and butterbean masala into bowls
- Roughly chop the coriander and sprinkle over, along with the maple-glazed almonds
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