Coconutty Veggie Curry

Coconutty Veggie Curry

with Yellow Rice and Peanuts

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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!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time55 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 pack(s)

Baby Corn

30 grams

Tomato Puree

1.5 tsp

Goan Xacuti Spice

½ tbsp

Tamarind Sauce


½ tsp

Ground Turmeric

400 milliliter(s)

Coconut Milk

1 unit(s)

Vegetable Stock Pot

(ContainsSulphites, Celery)

150 grams

Basmati Rice

25 grams

Salted Peanuts


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat44.0 g
of which saturates33.0 g
Carbohydrate69 g
of which sugars23.0 g
Dietary Fiber0 g
Protein16 g
Cholesterol0 mg
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.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

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. 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 and the water from the mushrooms has evaporated, 5-6 mins.


Peel and grate the garlic (or use a garlic press). Trim the tops off the green beans and chop them and the baby sweetcorn into quarters. Stir the garlic, 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 vegetable stock pot and bring to a simmer. Cook for 10 mins.


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 and add the basmati rice. Lower the heat to medium and pop a lid on (or use some foil). Cook for 10 mins. After 10 mins, remove from the heat and leave the rice to finish cooking in its own steam for another 10 mins.


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


Put the peanuts in a freezer bag and bash them with a frying pan. Alternatively you could just roughly chop them. It works just as well but isn't as much fun!


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