One Pot Korma Style Baked Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One Pot Korma Style Baked Rice

One Pot Korma Style Baked Rice

with Pepper, Peas and Yoghurt

Our One Pot Korma Style Baked Rice is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious

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 Time35 minutes
Cooking time10 minutes


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


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 for the Rice

20 grams



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.


Large Oven-Proof Pan


Prep the Pepper

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

Boil a full kettle.

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

Get Frying

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

Add the Spice

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

Ready, Steady, Bake

Add the rice to the pan. Stir to combine. 

Pour the boiled water for the rice (see pantry for amount) and vegetable stock paste into the pan. Season with salt and pepper, then 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. 

Finishing Touches

Once the rice is cooked, remove from the oven.

Stir through the mango chutney, peas and butter (see pantry for amount). Season with salt and pepper. 

Cover for 1 min to warm through the peas.

Serve Up

Share your baked rice between your bowls.

Drizzle with the yoghurt, crumble over the Greek style salad cheese and sprinkle with the flaked almonds to finish.