This comforting veggie curry recipe is packed with store-cupboard stars like chickpeas, tinned tomatoes and fragrant spices, all simmered in a creamy, buttery sauce. Served with fluffy basmati rice, crunchy Mango Chutney Mini Poppadoms and our Indian Style Dip Selection, it’s an easy midweek dinner with a takeaway twist.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
30MIN
Total time
Ingredients
Servings
4
200 g
M&S Collection aged basmati rice
50 g
M&S Remarksable Value unsalted British butter
1
red onion, finely diced
3 tbsp
M&S tikka masala seasoning
1 tbsp
M&S roasted garam masala
2 tbsp
M&S frozen chopped garlic
2 tbsp
M&S frozen chopped ginger
2 tins
chickpeas
400g per tin
2 tins
M&S Italian cherry tomatoes in tomato juice
400g per tin
100 ml
single cream
plus 2 tbsp for drizzling
1/2
M&S Remarksable Value lemon, juice only
15 g
coriander, finely chopped
2 tbsp
M&S pomegranate rubies
To serve
200 g
M&S mango chutney flavour mini poppadoms
to taste
M&S Indian dip selection
