Baked Veggie Korma Curry
with Rapid Rice & Peanuts- Milk
- Almond
- Peanuts
- Tree Nuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
This quickly prepped and creamy Mumbai-style curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies, fluffy rice and finished with a sprinkling of flair from the roasted peanut and cashew mix. *This recipe is under 650kcal per serving.*
Ingredients
1
tomato
1
carrot
1
courgette
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
basmati rice
1 packet
coconut milk
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Eggs, Gluten, Soy, Fish, Sesame)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut tomato, carrot and courgette into bite-sized chunks. • In a baking dish, add tomato, carrot, courgette, mild North Indian spice blend, garlic paste and a drizzle of olive oil. Season with salt and pepper, toss to coat and bake for 25-30 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan.
• SPICY! The curry paste is hot. Use a little less if you are sensitive to heat.Remove the baking dish from the oven, then add coconut milk, mild curry paste and vegetable stock powder. • Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes. • When the curry is done, stir through baby spinach leaves until wilted. Season to taste.
• Divide rice between bowls and top with baked veggie korma curry. • Top with Greek-style yoghurt and tear over coriander. • Garnish with roasted peanut & cashew mix. Enjoy!
