Seasonal Veggie Curry

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Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
  • Large Sauce Pan
  • Medium Sauce Pan
Ingredients we send
  • Carrot
  • Broccoli
  • Curry Powder
  • Onion
  • Lime
  • Garlic
  • Cashew Nuts
  • White Long Grain Rice
  • Coconut Milk
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 2 Tbsp Of Soy Sauce/ Tamari Sauce GF*

Calories 2970kj , Fat 38.9g, Proteins 14.9g, Carbs 69g.


  1. Rinse rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed.

  2. Finely dice onion, garlic, roughly chop carrot, cut broccoli into small bite-size floret.

  3. Heat oil in a large pan, saute onion and garlic, for 2-3 minutes. Add curry powder, 1 tbsp of soy sauce/tamari and lime juice, stir for 2 minutes.

  4. Add in coconut milk, carrots, broccoli and let simmer on a medium heat for 15 minutes.

  5. Drain rice, and plate, serve the curry on top, and then place cashews on top. Enjoy.

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