Creamy Vegetable Curry with Almonds
over rice with roasted cauliflower & Romano pepper
You'll season this vegetarian curry with an African-inspired spice mix, which includes fennel seeds, turmeric, cumin and cinnamon.
Tags:
Calorie Smart
•Extra Veggies
•Plant-based
Allergens:
Almonds
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
75 g
Jasmine rice
½ piece
Garlic
½ piece
Onion
½ piece
Romano pepper
½ sachet(s)
African-inspired spice mix
¼ sachet(s)
Yellow curry spices
150 g
Cauliflower florets
15 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
¼ piece
Red chili pepper
90 milliliters
Coconut milk
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2843 kJ
Calories679 kcal
Fat31.1 g
Saturated Fat15 g
Carbohydrate82.3 g
Sugar17.2 g
Dietary Fiber10.8 g
Protein14.2 g
Salt1.2 g
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
•Pan with Lid
•Bowl
•Baking Sheet with Baking Paper
•Wok or sautépan
Cooking Steps
1
- Preheat the oven to 200°C and boil plenty of water in a pot or saucepan for the rice.
- Crumble in the stock cube and cook the rice for 12 - 15 minutes, covered, then drain and set aside.
- Chop the onion and crush or mince the garlic. Roughly chop the almonds and cut the Romano pepper into strips.
- Deseed and finely chop the red chili pepper.*
*Take care, this ingredient is spicy! Use as preferred.
2
- Quarter the cauliflower florets and transfer to a bowl, along with the Romano pepper.
- Drizzle with half of the sunflower oil and add a pinch of salt, then toss well to coat, adding more oil if necessary.
- Transfer to a parchment-lined baking sheet and roast in the oven for 12 - 14 minutes or until golden-brown, tossing halfway.
3
- Heat the rest of the sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion with the garlic, chili pepper, yellow curry spices, African-inspired spices and honey for 1 - 2 minutes.
- Reduce the heat and stir in the coconut milk, then allow to reduce gently for 5 minutes until the curry turns a deep golden colour.
- Stir the roasted vegetables into the curry and then season to taste with salt and pepper.
4
- Serve the rice on plates and top with the curry.
- Garnish with the almonds to finish.