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Indian Recipes
Coconutty Veggie Curry

Coconutty Veggie Curry

with Yellow Rice and Peanuts

veggie
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May's Spice Of The Month is Goan Xacuti Curry Powder. It's pronounced za-coo-tea and is a blend of fiery dried chilli, sweet cinnamon and coriander (amongst other deliciously fragrant things). It's traditional in Goa to balance the heat of spices with creamy, soothing coconut milk as André has done here. He's also filled it full of lovely veggies and topped the whole thing off with peanuts for a bit of extra crunch. Enjoy!

Tags:VeganNo Gluten Containing Ingredients
Allergens:SulphitesCeleryPeanuts
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Onion

1 unit(s)

Carrot

1 punnet(s)

Chestnut Mushrooms

1 pack(s)

Green Beans

1 pack(s)

Baby Corn

30 grams

Tomato Puree

1.5 tsp

Goan Xacuti Spice

½ tbsp

Tamarind Sauce

(ContainsSulphites)

½ tsp

Ground Turmeric

400 milliliter(s)

Coconut Milk

1 pot(s)

Vegetable Stock Pot

(ContainsSulphites, Celery)

150 grams

Basmati Rice

25 grams

Salted Peanuts

(ContainsPeanuts)

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3694 kJ
Energy (kcal)883 kcal
Fat48.0 g
of which saturates36.0 g
Carbohydrate93 g
of which sugars23.0 g
Protein20 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Large Pan
Lid
Clingfilm
Rolling Pin
Bowl
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the onion into half moons. Peel the carrot and remove the top and bottom, then cut in half lengthways and slice into thin half moons. Slice the chestnut mushrooms. Trim the tops from the green beans and chop them and the baby corn into four pieces.

2

Heat a splash of oil in a large saucepan over medium heat. Add the onion, carrot and mushrooms. Cook, stirring frequently, until everything has softened, 5-6 mins. Stir the tomato purée, Goan xacuti curry powder, tamarind sauce (only use the amount stated in the ingredient list!) and half the turmeric into the veggies. Cook for 2 mins. Add the coconut milk, half the veggie stock pot and bring to a simmer. Cook for 10 mins.

3

Meanwhile, pop the remaining turmeric and stock pot into another large saucepan with the water (amount specified in the ingredient list). Bring to the boil on high heat, stir to dissolve the stock pot and add the rice. Lower the heat to medium and cover with a lid on (or some foil). Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

4

Once the curry has simmered away for 10 mins, add the green beans and baby corn. Continue to cook until the beans are tender, another 8-10 mins. Taste and add salt and black pepper if necessary.

5

Place the peanuts between two sheets of clingfilm. Bash them with a rolling pin or the bottom of a saucepan.

6

Fluff the rice up with a fork and spoon it into bowls. Top with the veggie curry and sprinkle over the peanuts. Enjoy!