Sri Lankan Roast Veggie Curry & Garlic Rice
with Roasted Cashews & Coriander
- cashews
This dish comes with a big juicy warning - it’s too delicious to refuse. Be lured to the table when you get a good whiff of the Sri Lankan spiced veggies, tossed in a tomato based creamy curry. Look out, that bite of garlic rice, teaming with curry will unleash the tastiest dinner and you’ll be running back for seconds in no time. *Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 portion
cauliflower
1
courgette
1 packet
basmati rice
½ packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews)
1 bag
coriander
1
carrot
3 clove
garlic
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
1 tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut cauliflower into small florets. Slice courgette and carrot into bite-sized chunks. Finely chop garlic.
• Place cauliflower, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat the plant-based butter with a dash of olive oil in a medium saucepan over medium heat. Cook 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!
• When the rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Sri Lankan spice blend and the remaining garlic until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies and baby spinach leaves until wilted. Season to taste.
• Divide garlic rice between bowls. • Top with Sri Lankan roast veggie curry. Garnish with crushed roasted cashews and tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Sri Lankan spice blend delivers a well-rounded, aromatic curry that reviewers described as genuinely delicious; the roasted cashews were a particularly appreciated finishing touch.
- Ease of prep: Reviewers found this an easy, straightforward cook, and several noted it works well for feeding an extra person by simply adding more rice.
- Suggestions: If you'd like more heat, add fresh chilli or a chilli sauce; some reviewers felt the curry could use a bit more kick. Consider adding naan bread on the side to stretch the meal further.
- Next-day meals: Several reviewers noted the curry kept well and made a satisfying meal the following day.
