Tikka Masala Fried Rice with Ben’s Original

Start with the crispy shallots. Heat the veg oil in a small frying pan. Once hot add in the shallots and fry over a low heat until pale golden brown. Remove and place on a plate lined with paper towel to drain excess oil.

In a large frying pan, heat the veg oil for a few minutes then add the cumin seeds, bay leaf and cinnamon stick. Fry for a minute or so until fragrant.

Add the diced onion and fry for a few minutes until softened and turning translucent. Add in the garlic, ginger, chilli and a pinch of salt and fry for a further 30 seconds until warm and fragrant.

Next, add the aubergine and cauliflower and cook until slightly softened, about 4-5 mins.

Add the chilli powder and garam masala to the veg and mix everything together. Throw in the chopped coriander and mint, Ben’s basmati and Plant Powered Tikka Masala. Finish with lemon juice and mango chutney. Scatter over fried onions, toasted almonds and fresh coriander.