Cannellini Bean & Veggie Curry
with Garlic Rice & Roasted Cashews
- Soy
- cashews
This protein-packed, flavourful and scrumptious plant-based dish won't just satisfy curry cravings but with a helping of aromatic rice to go with it, it'll also satisfy a hungry stomach too! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 sachet
Brown Mustard Seeds
1 packet
basmati rice
½
Brown Onion
1
tomato
1 bag
baby broccoli
1 tin
cannellini beans
(Contains: Soy; )
1 packet
Masala Paste
1 box
coconut milk
1 bag
salad leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
3 clove
garlic
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil and the plant-based butter over medium-high heat. Cook brown mustard seeds and 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, roughly chop onion (see ingredients) and tomato. • Trim baby broccoli and cut into thirds. • Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, onion and tomato until tender, 3-4 minutes. • Add masala paste, mild North Indian spice blend and remaining garlic and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cannellini beans, coconut milk, and the water (for the curry). Simmer until slightly thickened, 3-4 minutes.
• Remove pan from heat, then add salad leaves. Season and stir until wilted, 1-2 minutes. Set aside.
• Divide garlic rice, cannellini bean and veggie curry between bowls. • Garnish with crushed roasted cashews. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this curry, though some found it too mild or sweet; consider adding extra spices to taste.
- Ease of prep: Reviewers praised this recipe as very easy and fun to make.
- Suggestions: Try adding coconut yoghurt on top for extra flavour, or include more varied vegetables like peppers.
- Portions: Some customers mentioned the dish wasn't quite enough for two people, despite enjoying the taste.
