One Pot Korma Style Baked Rice
with Pepper, Peas and Yoghurt
Our One Pot Korma Style Baked Rice is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 unit(s)
Bell Pepper
(May contain Celery)
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Basmati Rice
15 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Mango Chutney
120 grams
Peas
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Boiled Water for the Rice
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the sliced pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Lower the heat to medium and stir the curry powder and korma curry paste into the pan. Fry for 30 secs.
Add the rice to the pan. Stir to combine.
Pour the boiled water for the rice (see pantry for amount) and vegetable stock paste into the pan. Season with salt and pepper, then stir to combine.
Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked, 15- 20 mins.
Once the rice is cooked, remove from the oven.
Stir through the mango chutney, peas and butter (see pantry for amount). Season with salt and pepper.
Cover for 1 min to warm through the peas.
Share your baked rice between your bowls.
Drizzle with the yoghurt, crumble over the Greek style salad cheese and sprinkle with the flaked almonds to finish.
Enjoy!
