Vegetable tikka masala with quinoa pilaf
We cook cauliflower, carrots, red capsicum and peas in a sauce flavoured with the spices of cumin, coriander, garam masala, turmeric and paprika, with a hint of chilli. We then add coconut milk for richness and creaminess before finishing with a squeeze of lemon juice.
The tikka masala is served on a moreish mix of quinoa and fried onions cooked in vegetable stock and finished off with fresh herbs and currants.
Frozen product. Heat from frozen or defrost in the refrigerator. Once defrosted, reheat and consume within 48 hours. Remove the plastic lining from tray before recycling along with cardboard sleeve. Microwaves ovens vary please adjust heating times if necessary.
DEFROSTED: Pierce the film several times and microwave for 3 minutes or until heated through.
FROZEN: Pierce the film several times and microwave for 6 minutes, stirring gently halfway through.
Serve with a dollop of natural yoghurt if you like.
OVEN: Remove the plastic film and cover with foil, heat in a 180C oven till piping hot.