Roasted Veggie Cashew Curry
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 35 minutes
Utensils
- Small Sauce Pan
- Large Sauce Pan
- Baking Tray
Ingredients we send
- Red Capsicum
- Broccoli
- Cashew Nuts
- Onion
- Lime/Lemon
- Coconut Milk
- Cumin
- Curry Powder
- Medium Grain Brown Rice
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 tbsp of Soy Sauce For Couple Size / 2 Tbsp For Family Size
NUTRITION PER 1 SERVING
Calories 3340kj , Fat 54.6g, Proteins 18.1g, Carbs 47.3g
ALLERGY INFO
Gluten Free | Contains Nuts
Method
- Preheat oven to 200c degrees, cut red capsicum length ways and broccoli into small bite-sized florets pieces, drizzle with oil, place on baking tray and bake for 12-15 minutes.
- Rinse brown rice, place into a saucepan with water. Simmer for 20-25 mins, then drain.
- Finely dice onion. Heat oil in a large pan, sauté onion for 2-3 minutes. Add curry powder and soy sauce (see “ingredients you’ll need” for measurements), stir for 2 minutes, cut the lime into four halves and squeeze juice into sauce. Add in coconut milk and let simmer on a medium heat for 10 – 12 minutes.
- Heat oil in a pan, toast cashews nuts for 2-4 minutes or until golden. Once veggies are roasted, add them to the curry sauce, simmer for 2-3 minutes.
- To serve assemble a bed of rice, place curry on top, and garnish with the roasted cashew nuts. Enjoy.
