Seasonal Greens Curry

spring greens curry
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
  • Large Sauce Pan
  • Medium Sauce Pan
Ingredients we send
  • Zucchini
  • Broccoli
  • Fresh Red Chilli
  • Lime/Lemon *due to shortages
  • Coconut Milk
  • Onion
  • Garlic
  • Cashew Nuts
  • Long Grain Rice
  • Curry Powder
  • Turmeric
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 1 Cup Of Water For Couple Size / 2 Cups For Family Size *For Rice

Calories 3020kj, Fat 57.2g, Proteins 14.7g, Carbs 31g,


Gluten Free | Contains Nuts |


  1. Rinse rice until the water runs clear. Put 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.
  2. Finely dice onion, garlic, and fresh chilli,cut broccoli into small bite-size floret and zucchinis into coins pieces.
  3. Heat oil in a large pan, sauté onion, garlic and chilli, for 2-3 minutes. Add curry powder, turmeric and juice of the lime, stir for 2-3 minutes or until flavours absorb. Add in zucchini and broccoli stir for 2-3 minutes, add coconut milk, let simmer on a medium heat for 15 minutes. 
  4. Drain rice, and plate, serve the curry on top of the rice, and along with cashew nuts. Enjoy.

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