Creamy Veg Curry
with Cashews and Fluffy Rice
Packed full of colourful veggies and warming, fragrant spices, our creamy veg curry is guaranteed to brighten up any mealtime. The perfect quick, satisfying and comforting dinner fix after a long day!
The quantities provided above are averages only.
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
1
Broccoli
60
Baby Corn
150
Basmati Rice
1
Red Onion
2
Garlic Clove
25
Cashew Pieces
50
Korma Curry Paste
(Contains Mustard)
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
15
Honey
1
Lime
Not included in your delivery
100
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and boil your kettle. Halve the pepper, remove the core and seeds, thinly slice. Separate the broccoli into florets (little trees!). Halve the baby corn lengthways. Pop the pepper and broccoli in a single layer on a baking tray, drizzle with oil, a pinch of salt and pepper. Toss to coat, then roast in your oven until soft and charred, 18-20 mins. Turn the veg halfway and add the baby corn to roast for the final 9-10 mins.
Meanwhile, pour the boiling water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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, halve, peel and thinly slice the onion, peel and grate the garlic (or use a garlic press). Heat a large saucepan over medium heat (no oil) and add the cashews. Toast them, stirring frequently until golden, 2-3 mins. TIP: Keep and eye on them they burn easily. Transfer to a bowl.
Pop your saucepan back on medium-high heat with a drizzle of oil. Add the onion and cook until softened, 5 mins, stirring occasionally. Once soft, stir in the garlic and korma paste. Cook for 1 minute, then pour in the coconut milk, vegetable stock powder and honey. Pour in the water (see ingredient list for amount), bring to the boil, stir to combine and simmer until the sauce has thickened, 4-5 mins.
While the curry cooks, zest the lime and chop into wedges. Once the veg are tender, remove from the oven and stir into the sauce, gently reheating the sauce if necessary. Add a squeeze of lime juice, then taste and add salt, pepper and more lime juice if you feel it needs it.
Fluff up the rice, stir in the lime zest and spoon into bowls. Top with your curry, sprinkling over the cashew nuts. Add a lime wedge for squeezing over. Enjoy!
