Cauliflower, Potato and Green Bean Curry
with Toasted Cashews and Garlic Rice
Our Cauliflower, Potato and Green Bean Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 conflict 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.
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 unit(s)
Cauliflower
1 sachet
Curry Powder
1 unit(s)
Echalion Shallot
80 grams
Green Beans
25 grams
Cashew Nuts
(ContainsNuts)75 grams
Tikka Paste
1 pack(s)
Tomato Passata
75 grams
Creme Fraiche
(ContainsMilk)Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Curry
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potato into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat.
Melt in the butter (see ingredients for amount). When hot, add half the garlic and stir-fry for 1 min.
Stir in the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount) 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).
Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.
Halfway through roasting, add the cauliflower and curry powder to the potato baking tray. Drizzle with oil, season with salt and pepper, then toss everything to evenly coat. Spread out in an even layer and roast on the top shelf for the remaining time until golden and tender, 15-20 mins.
While everything cooks, halve, peel and thinly slice the shallot. Trim the green beans, then cut into thirds.
Heat a large frying pan 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. Transfer to a bowl, then set aside.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Once hot, add the shallot and green beans. Cook until softened, 3-4 mins.
Once the veg has softened, stir the tikka paste and remaining garlic into the pan.
Cook for 1 min, then stir in the passata and water for the curry (see ingredients for amount). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once thickened, stir in the roasted veg and three quarters of the creme fraiche. Cook until piping hot, 2-3 mins.
When everything is ready, fluff up the rice with a fork and spoon into your bowls.
Share the veg curry out alongside, then top with a spoonful of the remaining creme fraiche.
Scatter the toasted cashews over the top to finish. Enjoy!