Sri Lankan Style Veggie Curry and Rice
with Coconut, Chilli and Lime Sambol
This delicious Sri Lankan Style Veggie Curry and Rice has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
300
Cauliflower Florets
1
Garlic Clove
150
Green Beans
150
Basmati Rice
15
Desiccated Coconut
2
Sri Lankan Style Curry Powder
30
Tomato Puree
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
½
Lime
½
Red Chilli
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any large cauliflower florets and pop them onto a 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 until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds.
Meanwhile, pour the cold 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, heat a large frying pan on medium heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.
Once toasted, transfer to a bowl and set aside.
Heat a drizzle of oil in the (now empty) frying pan on medium heat
. Once hot, add the garlic, Sri Lankan style curry powder and tomato puree to the pan. Cook for 1 min, then add the green beans, coconut milk, vegetable stock paste and water for the sauce (see pantry for amount).
Stir to combine, bring to the boil, then lower the heat and simmer gently until slightly thickened, 5-6 mins. Add a splash of water if it gets too thick.
Meanwhile, zest and halve the lime. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop.
Pop the lime zest and chilli into the bowl with the toasted coconut. Squeeze in a quarter of the lime juice, season with salt and mix well to combine.
Set your coconut sambol aside until serving.
Once the curry has thickened, season with salt and pepper. Squeeze in the remaining lime juice, stir well, then taste and add more salt, pepper and lime juice if needed.
When cauliflower is roasted, add to the curry and stir through.
Fluff up the rice with a fork, then divide between your bowls. Spoon the Sri Lankan style curry over the top and sprinkle with the coconut sambol.
Enjoy!
