Speedy British Steak Tikka & Cardamom Quinoa

Serving size

1 person 2 people 4 people

Ingredients

110g baby tomatoes
80g quinoa

(Quinoa 100%)
1 tsp nigella seeds

(Nigella Seeds)
2 Denver steaks
80g greek style yoghurt (Milk)
1 midi cucumber
¾ tsp green cardamom powder

(green cardamom powder)
20g baby spinach
1 tsp ground cumin
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.)

Allergens

Contains: Milk

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

Nutritional Information

Typical values	per 100g	per portion
Energy	141Kcal	691Kcal
	590kJ	2892kJ
Fat	7.1g	35g
of which saturates	1.8g	9.1g
Carbohydrates	9g	46g
of which sugars	2.2g	11g
Protein	10g	50g
Salt	0.37g	1.8g
Fibre	1.5g	7.4g

Ingredients

1 midi cucumber (use half)
1 tsp ground cumin
1 Denver steak
110g baby tomatoes (use half)
20g baby spinach (use half)
1 tsp nigella seeds (use half)

(Nigella Seeds)
80g quinoa (use half)

(Quinoa 100%)
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.)
0.75 tsp green cardamom powder (use half)

(green cardamom powder)
80g greek style yoghurt (use half) (Milk)

Allergens

Contains: Milk

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

Nutritional Information

Typical values	per 100g	per portion
Energy	140Kcal	685Kcal
	585kJ	2865kJ
Fat	6.9g	34g
of which saturates	1.8g	8.9g
Carbohydrates	9g	46g
of which sugars	2.2g	11g
Protein	10g	50g
Salt	0.38g	1.8g
Fibre	1.5g	7.6g

Back

High protein Speedy Sauce

Speedy British Steak Tikka & Cardamom Quinoa

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Beef

If you never thought you could get a delicious dinner on the table in 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 serve perfectly cooked British Denver steaks over their flavourful Tikka Masala curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant quinoa, coated in an aromatic blend of spices.

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 grater, a sieve, a measuring jug & small bowl

Cook the quinoa

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Get sizzlin'

Meanwhile, heat the large frying pan with 1 tsp oil on high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly sear the edges of the steaks. Leave to rest and cover to keep warm

Curry time

Reheat the steak pan on medium heat. Once hot, add the tikka masala curry sauce, tomatoes and 100ml water (50ml for 1 person)
Simmer for 4-5 mins, until thickened. Rinse the spinach, then stir into the pan for the last 1-2 mins, until wilted

Make the cucumber yoghurt & finish the quinoa

Meanwhile, coarsely grate the cucumber. Place into the sieve and squeeze out the excess water
Combine the cucumber, yoghurt and a generous pinch of salt in the small bowl
Once the quinoa is cooked, reheat the empty saucepan with 1/2 tsp oil on medium heat
Once hot, add the cardamom and cumin and cook for 30 secs, until fragrant. Remove from the heat and mix in the quinoa to coat in the spices. Season with a generous pinch of salt

Plate up

Thinly slice the steaks against the grain
Serve the curry sauce into bowls with the spiced quinoa, topped with the steaks. Finish with a dollop of cucumber yoghurt and a sprinkle of nigella seeds