Recipe

Coconut Curry

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Coconut Curry

Broccoli florets, carrot coins and fresh tomato slathered in a rich, spicy curry sauce served on jasmine rice.




Ingredients to serve 2

  • ½ cup x jasmine rice
  • ½ x onion – peel and chop coarsely
  • 2 cloves x garlic – peel and grate finely
  • ½ tsp x ground ginger
  • ½ head x broccoli – break into florets
  • 1 x carrots – peel and slice into coins
  • 1 x tomatoes – dice (5mm)
  • ½ tbsp x father-in-law curry powder
  • ½ tsp x cayenne pepper (optional)
  • ½ tin x coconut milk
  • ½ x lemon – cut into wedges
  • 5g x fresh coriander – chop coarsely
  • 1 tsp x chilli flakes
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x jasmine rice
  • 1 x onion – peel and chop coarsely
  • 4 cloves x garlic – peel and grate finely
  • 1 tsp x ground ginger
  • 1 head x broccoli – break into florets
  • 2 x carrots – peel and slice into coins
  • 2 x tomatoes – dice (5mm)
  • 1 tbsp x father-in-law curry powder
  • 1 tsp x cayenne pepper (optional)
  • 1 tin x coconut milk
  • 1 x lemon – cut into wedges
  • 10g x fresh coriander – chop coarsely
  • 2 tsp x chilli flakes
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 01

Preparation: Prepare all ingredients as indicated above.

Step 02

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 03

Curry: Add a few glugs of olive oil to a large frying pan and place on medium to high heat. Add the onion, garlic, ground ginger, broccoli, carrots and season with salt and pepper. Cook, stirring frequently, for 5 minutes. Now stir in curry powder, cayenne pepper (optional) and coconut milk. Check seasoning and add salt if needed. When the mixture starts to bubble gently reduce the heat and allow to simmer for 5 minutes. Add the tomatoes and cook for another 5 minutes, stirring occasionally.

Step 04

To serve: Divide the rice between the bowls and top with the curry mixture. Garnish with fresh coriander, lemon wedges and a sprinkle of chilli flakes.