Vegetable Thali
By M&S Food
Published on 04 August 2025
A celebration of colour, texture and bold Indian flavours, chef Tony Singh’s vibrant Vegetable Thali on M&S’s Cooking with the Stars brings together spiced pilau rice, creamy red dal and chole – a spiced, rich, comforting chickpea curry. Serve with a cooling pomegranate raita and a sweet-savoury carrot and fennel chutney for the full experience.Time and servings
1 hr 45 minsTotal time
3Servings
45 minsPrep time
1 hrCooking time
Ingredients
- 2 tbsp vegetable oil, plus a splash
- 100g frozen diced white onion
- 1 tsp frozen chopped garlic
- 2 tsp ginger paste
- 1 green chilli, finely diced
- 50g tomato purée
- 1 tbsp M&S Roasted Garam Masala, plus 1 tsp
- 400g tin chickpeas
- 2 limes, juice only
- 15g frozen chopped coriander
- 2 large carrots, peeled to long, thin strips
- 1 small red onion, thinly sliced
- 1 tsp yellow mustard seeds
- 1 tsp fennel seeds
- ½ tsp chilli powder
- 3 tbsp rice vinegar
- 20g unsalted butter, plus 10g for serving
- 1 cinnamon stick
- 1 tsp cumin seeds
- 8 whole black peppercorns
- ½ tsp ground turmeric
- 250g pack M&S Microwave Basmati Rice
- 250g pack M&S Tamarind Dal
- 100g greek yoghurt
- 50g pomegranate seeds
- 1 dill sprig, roughly chopped
Method
Step 1
For the chloe, pour the oil into a large frying pan over a medium-high heat. Add half the onion and fry for 8 mins, until golden. Lower the heat and add the garlic, ginger, green chilli and tomato purée, cook for 1 min more. Sprinkle over 1 tbsp garam masala and cook for 30 secs.Step 2
Add the chickpeas, any liquid from the can and 150ml extra water then bring to a simmer and cook over a low heat for 10 mins. Season to taste and adjust with lime juice. Mix through the coriander then set aside until ready to serve.Step 3
Meanwhile, make the carrot and fennel chutney. Stack the carrot strips on top of each other and thinly slice to create long thin matchsticks. Place into a heatproof bowl and add the red onion.Step 4
Add a splash of oil to a saucepan set over a medium heat. Add the mustard seeds and cook until they begin to pop. Stir in the fennel seeds and ¼ tsp chilli powder, then pour the mixture over the carrots and onions, mix and leave it to soften for a few mins. Stir through the vinegar, season and set aside.Step 5
To make the pilau, heat the butter in a lidded, ovenproof pan over a medium heat. Stir in the whole spices and cook for 2 mins. Add the remaining onions with a large pinch of salt and cook for 3-4 mins, stirring occasionally, until soft and golden. Add the turmeric and remaining garam masala then cook for 1 min more. Gently stir through the microwave rice until fully coated in the spiced butter, cook for 3 mins then top with the remaining butter.Step 6
Heat the tamarind dal to packaging instructions.Step 7
For the pomegranate raita, mix the yoghurt, pomegranate seeds, dill and remaining chilli powder in a small serving bowl and season to taste.Step 8
To serve, put all the dishes in bowls and dig in.