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

Cauliflower, Potato and Green Bean Curry

with Garlic Butter 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
Climate Conscious
Allergens:
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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Baking Potato

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

300 grams

Cauliflower Florets

80 grams

Green Beans

75 grams

Tikka Masala Paste

1 carton(s)

Tomato Passata

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

Not included in your delivery

20 grams

Butter

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kcal)783 kcal
Energy (kJ)3277 kJ
Fat27.7 g
of which saturates13.7 g
Carbohydrate116.7 g
of which sugars25.2 g
Protein16.7 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Saucepan
Lid
Pan

Instructions

Roast the Potato
1

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).

Make the Garlic Butter Rice
2

Pop a deep saucepan (with a tight-fitting lid) on medium heat and melt in the butter (see pantry for amount). When hot, add the garlic and stir-fry for 1 min. 

Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the 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).

Roast your Cauliflower
3

Meanwhile, halve any large cauliflower florets.

Halfway through roasting, add the cauliflower 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 for the remaining time until golden and tender, 15-20 mins. Turn halfway through.

While everything cooks, trim the green beans, then cut into thirds.

Cook the Veg
4

While everything cooks, 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.

When the beans have softened, add the tikka paste and remaining garlic to the pan. Cook for 1 min.

Curry Up
5

Stir the passata and water for the curry (see pantry for amount) into the green beans. Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Once the curry has thickened, stir in the roasted veg, three quarters of the creme fraiche and the mango chutney. Cook until piping hot, 2-3 mins. 

Finish and Serve
6

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!