Broccoli, Potato and Green Bean Curry
with Garlic Butter Rice
- Milk
Due to quality issues with cauliflower florets, you'll instead receive broccoli florets. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious! Our Broccoli, 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!
Ingredients
1
Baking Potato
2
Garlic Clove
150
Basmati Rice
200
Broccoli Florets
80
Green Beans
75
Tikka Masala Paste
1
Tomato Passata
75
Creme Fraiche
(Contains: Milk)
40
Mango Chutney
Not included in your delivery
20
Butter
300
Water for the Rice
100
Water for the Curry
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat.
Melt in the butter (see pantry for amount). When hot, add half the garlic and stir-fry for 1 min.
Stir in the rice and cook until coated, 1 min. Add 0.25 tsp salt and the cold water for the rice (see pantry 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, halve any large broccoli florets.
Halfway through roasting, add the broccoli 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 until the edges are crispy and slightly charred, 12-15 mins.
While everything cooks, trim the green beans, then cut into thirds.
Heat a large frying pan on medium heat with a drizzle of oil.
Once hot, add the green beans. Cook until softened, 3-4 mins.
Once the veg has softened, add the tikka paste and remaining garlic to the pan. Cook for 1 min.
Stir in the passata and water for the curry (see pantry 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, three quarters of the creme fraiche and mango chutney. Cook until piping hot, 2-3 mins.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Spoon the veg curry alongside the rice, then top with a spoonful of the remaining creme fraiche.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the authentic, restaurant-quality taste; some found it deliciously flavourful, while others felt the tomato passata was overpowering.
- Ease of prep: Quick and simple to prepare, though some noted it took longer than the suggested 35-40 minutes.
- Suggestions: Consider adding extra vegetables like onions and mushrooms for more variety. Use brown rice instead of white for a healthier option.
- Garlic butter rice: The garlic butter rice was particularly well-received, with many enjoying this cooking method.
