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Creamy Veg Curry

Creamy Veg Curry

with Cashews and Fluffy Rice

Family Friendly
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Packed full of colourful veggies and warming, fragrant spices, our creamy veg curry is guaranteed to brighten up any mealtime. The perfect quick, satisfying and comforting dinner fix after a long day!

Allergens:NutsCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Pepper

1 unit(s)

Broccoli

1 pack(s)

Baby Corn

150 grams

Basmati Rice

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 pot(s)

Cashew Nuts

(ContainsNuts)

1 sachet

Korma Spice Mix

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 sachet

Honey

100 milliliter(s)

Water for Curry

1 unit(s)

Lime

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat33.0 g
of which saturates19.0 g
Carbohydrate93 g
of which sugars24.0 g
Protein19 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Cutting board
Grater
Knife
Zester
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and boil your kettle. Halve the pepper, remove the core and seeds, thinly slice. Separate the broccoli into florets (little trees!). Halve the baby corn lengthways. Pop the pepper and broccoli in a single layer on a baking tray, drizzle with oil, a pinch of salt and pepper. Toss to coat, then roast in your oven until soft and charred, 18-20 mins. Turn the veg halfway and add the baby corn to roast for the final 9-10 mins.

2

Meanwhile, pour the boiling water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

3

While the rice cooks, halve, peel and thinly slice the onion, peel and grate the garlic (or use a garlic press). Heat a large saucepan over medium heat (no oil) and add the cashews. Toast them, stirring frequently until golden, 2-3 mins. TIP: Keep and eye on them they burn easily. Transfer to a bowl.

4

Pop your saucepan back on medium-high heat with a drizzle of oil. Add the onion and cook until softened, 5 mins, stirring occasionally. Once soft, stir in the garlic and korma paste. Cook for 1 minute, then pour in the coconut milk, vegetable stock powder and honey. Pour in the water (see ingredient list for amount), bring to the boil, stir to combine and simmer until the sauce has thickened, 4-5 mins.

5

While the curry cooks, zest the lime and chop into wedges. Once the veg are tender, remove from the oven and stir into the sauce, gently reheating the sauce if necessary. Add a squeeze of lime juice, then taste and add salt, pepper and more lime juice if you feel it needs it.

6

Fluff up the rice, stir in the lime zest and spoon into bowls. Top with your curry, sprinkling over the cashew nuts. Add a lime wedge for squeezing over. Enjoy!