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Korma Baked Rice

with Pepper, Peas and Yoghurt

Tags:
Prepped in 10
Veggie
Allergens:
Mustard
Celery
Milk
Nuts

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 war 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 Time30 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

150 grams

Basmati Rice

15 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

120 grams

Peas

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Boiled Water

20 grams

Butter

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Nutritional information

Energy (kJ)2886 kJ
Energy (kcal)690 kcal
Fat28.4 g
of which saturates12.6 g
Carbohydrate92.8 g
of which sugars23.6 g
Protein19.4 g
Salt4.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Oven-Proof Pan
Measuring Jug
Aluminum Foil

Instructions

1

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

Boil a full kettle.

Halve the pepper and discard the core and seeds. Slice into thin strips.

2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.

3

Lower the heat to medium and stir the curry powder and the korma style paste into the pan. Fry for 30 secs.

4

Add the rice to the pan. Stir to combine. 

Pour the boiled water (see pantry for amount) and vegetable stock paste. Season with salt and pepper and stir to combine. 

Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked, 15- 20 mins. 

5

Once the rice is cooked, remove from the oven and stir through the mango chutney, peas and butter (see pantry for amount). Season with salt and pepper. 

Close the lid for 1 min to warm the peas.

6

Divide the rice between bowls.

Drizzle with the yoghurt, crumble over the cheese and top with the toasted flaked almonds to finish. 

Enjoy!