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Sweet Potato Korma Style Curry
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Sweet Potato Korma Style Curry

Sweet Potato Korma Style Curry

with Tenderstem® Broccoli and Basmati Rice

Our Butternut Squash Korma Style Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:
Mustard
Celery
Milk

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 time30 minutes
DifficultyEasy

Ingredients

serving amount

1

Curry Powder Mix

2

Sweet Potato

150

Basmati Rice

80

Tenderstem Broccoli

50

Korma Curry Paste

(Contains Mustard)

10

Vegetable Stock Paste

(Contains Celery)

150

Creme Fraiche

(Contains Milk)

Not included in your delivery

300

Water for the Rice

2

Sugar

100

Water for the Curry

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Nutritional information

Energy (kcal)857 kcal
Energy (kJ)3585 kJ
Fat31.1 g
of which saturates16.1 g
Carbohydrate131.9 g
of which sugars26.7 g
Protein16.3 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Medium Saucepan
Large Frying Pan

Instructions

Roast the Sweet Potato
1

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

Cut the sweet potatoes into 2cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, sprinkle over the curry powder, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Cook the Rice
2

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. 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).

Broccoli Time
3

While everything cooks, halve any thick broccoli stems lengthways. Cut the Tenderstem® into thirds.

Curry Up
4

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the korma style paste and fry for 1 min, then stir in the veg stock paste, sugar and water for the curry (see pantry for both amounts). 

Combine and Stir
5

Stir through the broccoli and bring to the boil. Cover with a lid and simmer until the broccoli is just tender, 4-5 mins. Once the broccoli is tender, remove the lid from the pan and stir through the creme fraiche until fully combined. Bring to the boil, then remove from the heat. 

Once the sweet potato is roasted, stir it through the curry. Return the pan to the heat and cook until piping hot.

Finish and Serve
6

When ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your plates, then top with your korma style curry.

Enjoy!