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Madras recipe

Spiced Madras Vegetable Curry with Crunchy Toasted Almonds

Bring bold Indian flavours to your table with this Spiced Madras Vegetable Curry with Crunchy Toasted Almonds. Tender cauliflower and sweet garden peas are simmered in a rich, aromatic Madras sauce, creating a warming dish packed with flavour. Finished with golden toasted almonds for a delicious crunch, this satisfying curry is perfect served with fluffy basmati rice for a comforting midweek meal.

  • 0 - 30 minuten
  • Easy
  • 4
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This recipe uses:

Tilda Madras Sauce 375g

Where to buy
Spiced Madras Vegetable Curry with Crunchy Toasted Almonds

Method

Ingredients

Ingredients

  • 240 g Tilda Jasmine Rice
  • 40 g flaked almonds
  • 2 tbsp sunflower oil
  • 1 cauliflower, cut into small florets
  • 1 pouch of Tilda Curry Madras sauce
  • 200 g peas, fresh or frozen (defrosted)
  • Optional: 5 g parsley, roughly chopped

How to make Spiced Madras Vegetable Curry with Crunchy Toasted Almonds

  1. Prepare the jasmine rice according to the package instructions.

  2. Toast the flaked almonds in a dry frying pan until golden brown, then leave to cool on a plate.

  3. Heat the sunflower oil in a large, deep frying pan and stir-fry the cauliflower florets. Add the Madras curry sauce along with 200 ml of boiling water. Simmer for 10 minutes, adding the peas for the final 3 minutes of cooking.

  4. Serve the Madras curry with jasmine rice and garnish with a little parsley, if desired.

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