Cauliflower, Potato and Green Bean Curry
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Cauliflower, Potato and Green Bean Curry

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!

Tags:
Veggie
Allergens:
Nuts
•Milk

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Baking Potato

2

Garlic Clove

150

Basmati Rice

1

Cauliflower

1

Curry Powder Mix

1

Echalion Shallot

80

Green Beans

25

Cashew Nuts

(Contains Nuts May contain Sesame, Nuts, Peanut)

75

Tikka Masala Paste

1

Tomato Passata

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

20

Butter

300

Water for the Rice

100

Water for the Curry

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Nutritional information

Energy (kcal)861 kcal
Energy (kJ)3603 kJ
Fat35 g
of which saturates15.2 g
Carbohydrate109.7 g
of which sugars18.1 g
Protein21.6 g
Salt2.37 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Medium Saucepan
•Bowl
•Grill Pan
•Measuring Cups

Instructions

Roast the Potato
1

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).

Make the Garlic Rice
2

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).

Roast the Veg
3

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.

Toast the Cashews
4

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.

Curry Up
5

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.

Serve
6

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!