Tikka Tomato Rice 3 x Ways
Tikka Tomato Rice 3 x Ways
SERVES 3-4
5 MINS PREP
COOKS IN 15 MINS
This is one of our favourite family dinner ideas because it is so versatile and really delicious. Choose your favourite ingredients and give it a go.
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Tailored to Taste
This is a delicious tomato rice that can form the base of your meal - or be served a side. It can take many different forms and works for vegetarians, pescatarians or meat eaters alike.
It is delicious as it is, or you can add some chicken or prawns into the pan before adding the sauces and rice - or serve with grilled halloumi.
You can add any vegetable you think goes with tomatoes and dice them small so they cook quickly and add small pops of flavour in the rice. You can also add peas, green beans, mushrooms, peppers - and you can add some basil as flavour twist. You can leave out the whole chilli from the spice sachet if you prefer - or add the chilli for a spicier version.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. olive oil
- 4 large garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 3 handfuls veg of your choice - we like eggplant and zucchini, cut into 2 cm dice
- 500g cooked rice (we prefer white Basmati with this, but you can also use brown) - Can be from a microwave packet.
- 3 good tbsp. tomato puree
- Seasoning to taste
- Optional fresh herbs - Coriander, mint or basil
Optional Proteins
If adding chicken or prawns, reduce the vegetables by half.
- 150-200g fresh prawns, shells removed. Add in just before the rice while cooking.
- 150-200g chicken breast, cubed. Add in with the zucchini and don’t add the rice until the chicken is cooked through.
- 1 pack of halloumi, sliced. Grilled separately and served on top.
Method
- Heat the oil in a medium sized pan. Add the garlic and chillies and sweat for 40 seconds. Add the eggplant, season well, stir, cover and cook on a low-medium heat for 5 minutes
- Add the zucchini (and chicken if using), cover and cook for another 5 minutes.
- Add both sauces from the two pouches in the kit (reserve the spices for another cook) along with the tomato puree. Bring to a simmer and add the rice (and the prawns if using).
- Season well and stir together until well mixed.
- Cook for 2 minutes - or until hot.
- If you are serving with halloumi, grill on a frying pan until golden on each side. Place on top of the rice as you serve.
- If you like, serve with a drizzle of seasoned yoghurt and some fresh coriander or basil.
Tailored to Taste
This is a delicious tomato rice that can form the base of your meal - or be served a side. It can take many different forms and works for vegetarians, pescatarians or meat eaters alike.
It is delicious as it is, or you can add some chicken or prawns into the pan before adding the sauces and rice - or serve with grilled halloumi.
You can add any vegetable you think goes with tomatoes and dice them small so they cook quickly and add small pops of flavour in the rice. You can also add peas, green beans, mushrooms, peppers - and you can add some basil as flavour twist. You can leave out the whole chilli from the spice sachet if you prefer - or add the chilli for a spicier version.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. olive oil
- 4 large garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 3 handfuls veg of your choice - we like eggplant and zucchini, cut into 2 cm dice
- 500g cooked rice (we prefer white Basmati with this, but you can also use brown) - Can be from a microwave packet.
- 3 good tbsp. tomato puree
- Seasoning to taste
- Optional fresh herbs - Coriander, mint or basil
Optional Proteins
If adding chicken or prawns, reduce the vegetables by half.
- 150-200g fresh prawns, shells removed. Add in just before the rice while cooking.
- 150-200g chicken breast, cubed. Add in with the zucchini and don’t add the rice until the chicken is cooked through.
- 1 pack of halloumi, sliced. Grilled separately and served on top.
Method
- Heat the oil in a medium sized pan. Add the garlic and chillies and sweat for 40 seconds. Add the eggplant, season well, stir, cover and cook on a low-medium heat for 5 minutes
- Add the zucchini (and chicken if using), cover and cook for another 5 minutes.
- Add both sauces from the two pouches in the kit (reserve the spices for another cook) along with the tomato puree. Bring to a simmer and add the rice (and the prawns if using).
- Season well and stir together until well mixed.
- Cook for 2 minutes - or until hot.
- If you are serving with halloumi, grill on a frying pan until golden on each side. Place on top of the rice as you serve.
- If you like, serve with a drizzle of seasoned yoghurt and some fresh coriander or basil.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.
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