Hearty Potato Coconut Curry & Brown Rice

Name: Hearty Potato Coconut Curry & Brown Rice with Baby Broccolini & Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 Baby Broccoli; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 Carrot; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 20 g butter; ¼ cup water; 1 drizzle olive oil

with Baby Broccolini & Cashews

4.0(42)

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Calories

455 kcal

Protein

16g protein

Total

30 minutes

Difficulty

Easy

Plant Based

Allergens:

Peanuts
Milk
Macadamia
Pine nut
Brazil nut
Walnut
Almond
Pecan
Gluten
Sesame
Cashew
Soy
Wheat
Milk
Hazelnut
Pistachio
May contain traces of allergens

Balance your weekly dinners with a wholesome, veggie-filled curry. With its gentle warming heat and colourful veggies, this rich and creamy Indian curry is a favourite for good reason! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

Baby Broccoli

1 sachet

Mumbai Spice Blend

1 packet

Potato

Carrot

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)

1 packet

Coconut Milk

Not included in your delivery

20 g

butter

(Contains: Milk; )

¼ cup

water

1 drizzle

olive oil

Nutrition Values

Calories455 kcal

Energy (kJ)1900 kJ

Fat21 g

of which saturates15.4 g

Carbohydrate77.8 g

of which sugars9.6 g

Dietary Fibre6.7 g

Protein16 g

Sodium1420 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.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

•Medium Saucepan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain the rice and return to the saucepan.

• Meanwhile, cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• When the veggies have 15 minutes remaining, finely chop garlic. Cut baby broccoli (see ingredients) into thirds.

• In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook baby broccoli until softened, 5-6 minutes. • Add garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.

• Add vegetable stock powder, coconut milk and the water to the pan. Simmer until thickened, 2-4 minutes. • Remove pan from heat, then stir through roasted veggies and baby spinach leaves until wilted. Season to taste.

TIP: Add a splash of water if the curry looks too thick!