Sweet Potato Korma Style Curry

Name: Sweet Potato Korma Style Curry with Tenderstem® Broccoli and Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Sweet Potato; 1 sachet(s) Curry Powder Mix; 150 grams Basmati Rice; 80 grams Tenderstem® Broccoli; 2 unit(s) Garlic Clove**; 50 grams Korma Curry Paste; 10 grams Vegetable Stock Paste; 150 grams Creme Fraiche; 40 grams Mango Chutney; 300 milliliter(s) Water for the Rice; 100 milliliter(s) Water for the Curry

with Tenderstem® Broccoli and Basmati Rice

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

Tags:

Veggie

Allergens:

Mustard

•Celery

•Milk

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 30 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Curry Powder Mix

150 grams

Basmati Rice

80 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

(Contains: Mustard)

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3735 kJ

Energy (kcal)893 kcal

Fat31.2 g

of which saturates16.1 g

Carbohydrate139 g

of which sugars33 g

Dietary Fibre13.1 g

Protein16.8 g

Salt3.3 g

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

Utensils

•Baking Tray

•Medium Saucepan

•Lid

•Garlic Press

•Large Frying Pan

Instructions

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

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

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix and season with salt and pepper. 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, 25-35 mins. Turn halfway through.

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).

While everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds.

Peel and grate the garlic (or use a garlic press).

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

Once hot, add the korma curry paste, garlic and remaining curry powder mix. Stir-fry for 1 min.

Next, stir in the veg stock paste and water for the curry (see pantry for amount).

Stir in the broccoli and bring to the boil. Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender, 4-5 mins.

Next, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Season with salt and pepper.

Once the sweet potato is roasted, stir it through the curry. Return the pan to the heat to warm through 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!