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.

Vegetable tikka masala [cauliflower, crushed tomatoes (tomato puree, citric acid), coconut milk (coconut extract, water), carrot, red capsicum, onion, baby peas, ginger, rice bran oil, garlic, fresh coriander, garam masala (spices, sulphites), lemon juice, turmeric, coriander ground, cumin ground, salt, fennel ground, paprika, chilli powder], quinoa pilaf [quinoa, onion, currants, parsley, rice bran oil, garlic, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavours, disodium guanylate and inosinate, canola oil, chilli), salt, cumin ground, coriander ground, turmeric, smoky paprika, cinnamon, star anise]

Serve with a dollop of natural yoghurt if you like.