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Bengal & Coconut Potato Curry

Bengal & Coconut Potato Curry

with Basmati Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get tasty recipes from just $6 per serving
Get tasty recipes from just $6 per serving
Calories
: 
479 kcal
Protein
: 
11.6g protein
Total
: 
11 minutes
Difficulty
: 
Easy
Allergens:
  • May contain traces of allergens
  • Eggs
  • Fish
  • Gluten
  • Milk
  • Tree nuts
  • Sesame
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Bengal Curry Paste

1

Capsicum

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)

1 packet

Roasted Cashews

1 packet

Baby Spinach Leaves

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

1

Baby Broccoli

Calories479 kcal
Energy (kJ)2010 kJ
Fat23.4 g
of which saturates18.5 g
Carbohydrate52.8 g
of which sugars11.5 g
Dietary Fibre6.9 g
Protein11.6 g
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Prick a few holes in potato packet Microwave potatoes until hot and steaming, 3 mins Chop potatoes and baby broccoli. Slice capsicum into strips

NOTE: Recooked for W36 (then removed from menu), check emails for menu cook feedback.

2

Heat olive oil in a frying pan over high heat Cook baby broccoli and capsicum, tossing, until tender, 4-5 mins Add garlic paste, vegetable stock, coconut milk, potatoes and curry paste (add less if desired). Simmer until slightly thickened, 1-2 mins Add spinach and a squeeze of lime juice. Toss until wilted. Season

3

Meanwhile, microwave rice until steaming, 2-3 mins Roughly chop cashews Plate up rice and curry Serve topped with cashews

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