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Sweet Potato and Pea Classic Korma

with Coriander, Crispy Onions and Coconut Rice
Recipe Development Team
Recipe Development TeamUpdated on November 17, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
934 kcal
Protein
: 
16.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Curry Powder Mix

150 grams

Basmati Rice

15 grams

Desiccated Coconut

1 bunch(es)

Coriander

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

50 grams

Korma Curry Paste

(Contains: Mustard)

120 grams

Peas

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

1 tbsp

Honey

Energy (kJ)3908 kJ
Energy (kcal)934 kcal
Fat34.5 g
of which saturates20.4 g
Carbohydrate135.8 g
of which sugars29 g
Dietary Fibre14.9 g
Protein16.3 g
Salt2.8 g
Potassium925 mg
Calcium60 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Saucepan
•Small Frying Pan
•Large Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the curry powder, 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 and tender, 18-20 mins. Turn halfway through.

2

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt 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).

3

Heat a small frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Meanwhile, roughly chop the coriander (stalks and all).

4

Pop a large saucepan on medium-heat with the creme fraiche, vegetable stock paste, korma paste and water for the sauce (see pantry for amount).

Bring to a boil, then reduce the heat and simmer 3-4 mins.

5

When the sweet potato is roasted, stir the sweet potato, peas and honey (see pantry for amount) into the curry.

Season with salt and pepper.

When the rice is ready, fluff up the grains with a fork.

6

For the kids serve the rice into serving bowls and spoon over the korma and sweet potato curry.

Elevate me: For the adults, stir half the coriander and half the toasted coconut into the rice. Share the coconut-coriander rice between your serving bowls. Spoon over the korma curry. Sprinkle over the remaining coconut, coriander and crispy onions to finish. Feel free to share the toppings with the kids if they want any.

Enjoy!

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