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 Tikka British Steak & Cardamom Quinoa
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 quinoa, coated in an aromatic blend of spices.
High protein
5 plants
Speedy Sauce
Serving size
Ingredients
- 1 midi cucumber
- 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.)
- ¾ tsp green cardamom powder (green cardamom powder)
- 1 tsp ground cumin
- 40g creamed coconut
- 80g baby spinach
- 4 Denver steaks
- 200g baby tomatoes
- 1 tsp nigella seeds
- 80g greek style yoghurt (Milk)
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 589
Protein: 47g
Carbs: 39g
Fat: 28g
Speedy Tikka British Steak & Cardamom Quinoa
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 quinoa, coated in an aromatic blend of spices.
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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 grater, a sieve, a measuring jug & small bowl
Cook the quinoa
- Remove the steaks from the fridge and allow to come to room temperature
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Return to the pan and stir through the cardamom and a pinch of salt
Cook the steaks
- Heat the large frying pan with 1 tsp oil on medium-high heat
- Rub the steaks with the cumin, a pinch of salt and pepper. Once the pan is hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium rare, or 3-4 mins for well done). Quickly seal the edges of the steaks
- Remove from the pan and leave to rest
Curry time
- Return the empty steak pan to medium heat. Once hot, add the tikka masala curry sauce, creamed coconut, tomatoes and 350ml water
- Simmer for 4-5 mins, until thickened. Rinse the spinach, then stir in for the final minute, until wilted
Make the cucumber yoghurt
- Meanwhile, coarsely grate the cucumber. Place in a sieve and squeeze out the excess water
- In the small bowl, combine the cucumber, yoghurt and a generous pinch of salt
Plate up
- Thinly slice the steaks against the grain
- Serve the quinoa and curry sauce into bowls, topped with the steaks. Finish with a dollop of cucumber yoghurt and a sprinkle of nigella seeds
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