Seasonal Veggie Curry
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Large Sauce Pan
- Medium Sauce Pan
Ingredients we send
- Carrot
- Ginger
- Broccoli
- Curry Powder
- Onion
- Lime
- Garlic
- Cashew Nuts
- White Long Grain Rice
- Coconut Milk
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Tbps Soy Sauce/Tamari *GF option For Couple Size/ 2 Tbps For Family Size
NUTRITION PER 1 SERVING
Calories 2970kj , Fat 38.9g, Proteins 14.9g, Carbs 69g.
ALLERGY INFO
Gluten Free | Contains Nuts |
Method
- Rinse rice until the water runs clear. Place in a small saucepan with 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.
- Finely dice onion, garlic, ginger, roughly chop carrot, cut broccoli into small bite-size floret.
- Heat oil in a large pan, sauté onion, ginger and garlic, for 2-3 minutes. Add curry powder, soy sauce (see “ingredients you’ll need” for measurements”) and lime juice, stir for 2-4 minutes.
- Add in coconut milk, carrots, broccoli and let simmer on a medium heat for 15 -18 minutes.
- Drain rice, and plate, serve the curry on top, and then place cashews on top. Enjoy.
