Vegan red pepper & bean tikka masala
Knock up a speedy meat-free supper in 30 minutes with this vegan bean and pepper tikka masala. It's low in fat, full of nutrients and packed with flavour
Coronation chicken pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oilor ghee
- 1 onionfinely sliced
- 4 skinless and boneless chicken thighscut into quarters
- 2 tbsp korma paste
- 250g pouch basamati rice
- 50g Greek yogurt
- ½ small pack mintleaves finely chopped, plus extra to serve
- ½ tbsp mango chutney
- pomegranate seedsand toasted flaked almonds, to serve
Nutrition: Per serving
- kcal538
- fat23g
- saturates5g
- carbs49g
- sugars9g
- fibre3g
- protein32g
- salt1.3g
Method
step 1
Heat the oil or ghee in a frying pan over a medium heat, add the onions and cook until starting to soften, around 5 mins. Add the chicken thighs and fry until golden and nearly cooked through, around 8-10 mins.
step 2
Tip in the korma paste and stir to coat, then tip in the rice pouch, along with a splash of water. Stir again to coat everything in korma paste. Turn up the heat and add the yogurt, mint, mango chutney and some seasoning, then allow to sit for 2-3 mins – you want the base to catch a bit so it gets crispy. Take off the heat and top with pomegranate seeds, flaked almonds and a few mint leaves to serve.
