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One Pot Korma Style Baked Rice

One Pot Korma Style Baked Rice

One Pot Korma Style Baked Rice

with Pepper, Peas and Yoghurt

Sam RichardsPublished on May 07, 2024

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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!

Tags:

Veggie

•New

•Climate Conscious

Allergens:

Mustard

•Celery

•Milk

•Nuts

The quantities provided above are averages only.

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: 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 traces of: Sesame, Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Boiled Water for the Rice

20 grams

Butter

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

Dietary Fibre8.7 g

Protein19.4 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Oven-Proof Pan

•Lid

Cooking Instructions and Tips

Prep the Pepper

1

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

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

Add the Spice

3

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

Ready, Steady, Bake

4

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

5

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

6

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.

Enjoy!

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