Creamy Roasted Veg Curry
with Cashews and Zesty Rice
This Creamy Roasted Veg Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Broccoli
60
Baby Corn
150
Basmati Rice
2
Garlic Clove
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
50
Korma Curry Paste
(Contains Mustard)
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
1
Lime
Not included in your delivery
300
Water for the Rice
1
Sugar
150
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips. Cut the broccoli into florets (like small trees), halving any large ones. Halve the baby corn lengthways.
Pop the pepper and brocoli onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf of your oven until soft and slightly charred, 18-20 mins.
Halfway through, turn the veg and add the baby corn to roast for the remaining time.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, peel and grate the garlic (or use a garlic press). Heat a large saucepan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer them to a bowl.
Pop your (now empty) saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic and korma style paste. Cook for 1 min, then pour in the coconut milk, veg stock paste, sugar and water for the curry (see pantry for both amounts).
Stir to combine and bring to the boil, then simmer until thickened, 4-5 mins.
While the curry cooks, zest the lime and cut into wedges.
Once cooked, stir the roasted veg into the curry. Add a squeeze of lime juice, then taste and add salt, pepper and more lime juice if needed.
Fluff up the rice with a fork and stir through the lime zest, then spoon into your bowls.
Top your zesty rice with the creamy veg curry.
Sprinkle with cashews to finish and serve with a lime wedge for squeezing over.
Enjoy!
