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Indonesian Curry

Indonesian Curry

with Courgette, Green Beans and Star Anise Rice

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They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted cashews and the herbal note of coriander and enjoy!

Allergens:CelerySulphitesNutsCereals containing GlutenSoya

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 unit(s)

Star Anise

1 unit(s)


1 unit(s)


1 unit(s)

Red Pepper

1 unit(s)


1 pack(s)

Green Beans

1 bunch(es)


1 tbsp

Yellow Curry Paste

400 milliliter(s)

Coconut Milk

25 grams

Cashew Nuts


1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat48.0 g
of which saturates35.0 g
Carbohydrate94 g
of which sugars26.0 g
Protein19 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the basmati rice, half the vegetable stock pot and the star anise. Stir to dissolve the stock pot then cover with a lid, lower the heat to medium and cook for 10 mins. Remove from the heat and set aside for another 10 mins. The rice will finish cooking in its own steam.


Meanwhile, halve, peel and thinly slice the onion into half moons. Peel and grate the ginger. Halve, then remove the core from the red pepper and chop into 2cm pieces. Remove the top and bottom from the courgette. Cut in half lengthways then slice into 1cm wide half moons. Trim the tops from the green beans and chop in half. Roughly chop the coriander (stalks and all).


Put a drizzle of oil in a frying pan on medium heat. Add the onion and cook, stirring, until soft, 5 mins. Add the ginger and yellow curry paste along with a pinch of sugar (if you have some) and cook, still stirring, for another minute. Add the rest of the veggies, along with the coconut milk and remaining stock pot. Stir to dissolve the stock pot, then simmer until thickened, 10 mins.


While the curry cooks, put another frying pan on high heat and add the cashew nut pieces (no oil). Toast until golden, 2-3 mins. Shake the pan often. TIP: Watch your nuts like a hawk as they burn easily! Remove from the pan and set aside.


When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if desired. Fluff the rice up with a fork and remove the star anise.


Serve the rice in bowls with a generous portion of Indonesian curry on top. Finish by sprinkling over the chopped coriander and toasted cashew nuts. Enjoy!