Sri Lankan Style Veggie Curry and Basmati Rice
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Sri Lankan Style Veggie Curry and Basmati Rice

Sri Lankan Style Veggie Curry and Basmati Rice

with Coconut, Chilli and Lime Sambol

.

Tags:
Veggie
Allergens:
Mustard
•Celery

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 time25 minutes
DifficultyEasy

Ingredients

serving amount

1

Carrot

300

Cauliflower Florets

150

Basmati Rice

15

Desiccated Coconut

1

Mustard Seeds

(Contains Mustard)

1

Garlic Clove

1

Sri Lankan Style Curry Powder

30

Tomato Puree

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

½

Lime

1

Red Chilli

Not included in your delivery

100

Water for the Sauce

300

Water for the Rice

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Nutritional information

Energy (kcal)441 kcal
Energy (kJ)1846 kJ
Fat8.5 g
of which saturates4.9 g
Carbohydrate78 g
of which sugars12.5 g
Protein12.9 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Halve any large cauliflower florets. Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through. Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds.

2

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt and bring to the boil on medium-high heat. 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

While the rice cooks, heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a bowl and set aside.

4

Heat a drizzle of oil in the (now empty) frying pan on medium heat. Once hot, add the garlic, Sri Lankan curry powder and tomato puree to the pan. Cook for 1 min, then add the coconut milk, green beans, vegetable stock paste and water for the sauce (see ingredients for amount). Stir to combine, bring to a boil, then lower the heat and simmer gently until slightly thickened, 5-6 mins. TIP: Add a splash of water if it gets too thick.

5

Meanwhile, zest and halve the lime. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop. Pop the lime zest and chilli into the bowl with the toasted coconut. Squeeze in a quarter of the lime juice, season with salt and mix well to combine. Set the coconut sambol aside.

6

Once the curry has thickened, season with salt and pepper. Squeeze in the remaining lime juice, stir well, then taste and add more salt, pepper and lime juice if needed. When cauliflower is roasted, add to the curry and stir through. Fluff up the rice with a fork, then divide between your bowls. Spoon the Sri Lankan style curry over the top and sprinkle with the coconut sambol. Enjoy!