Recipe

Buttery Veg Curry with Onion Rice and Poppadoms

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Buttery Veg Curry with Onion Rice and Poppadoms

That sweet nutty goodness of a butter style Indian classic can't be denied with its this well-roasted butternut and baby marrow with protein-packed chickpea creamy masala curry served with wafer-like poppadoms and fluffy rice.




Ingredients to serve 2

  • 1 tins x Chickpeas - drained and rinsed
  • 200g x Butternut Chunks
  • 300g x Courgettes - cut into rounds
  • 150ml x Cream
  • 100g x Basmati Rice
  • ½ x Cucumber - diced
  • 150ml x Plain Yoghurt
  • 10ml x Lemon Juice
  • 200ml x DD Curry Base
  • 4 x Poppadoms - See Gino's Tip
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (from your pantry)

Ingredients to serve 4

  • 2 tins x Chickpeas - drained and rinsed
  • 400g x Butternut Chunks
  • 600g x Courgettes - cut into rounds
  • 300ml x Cream
  • 200g x Basmati Rice
  • 1 x Cucumber - diced
  • 300ml x Plain Yoghurt
  • 20ml x Lemon Juice
  • 400ml x DD Curry Base
  • 8 x Poppadoms - See Gino's Tip
  • 80g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of water to the boil for use in Step 3.

Washing Instruction

Wash your hands, cauliflower, courgettes and cucumber well.

Gino's Tip

Brush the one side of your poppadom lightly with oil. Arrange in a single layer on the microwave turntable. Cook on HIGH for about 1-2 minutes, turning them over until crisp.

Step 1 - Oven Baked Vegetables

Toss your chunked butternut in a large mixing bowl along with a glug of olive oil, salt and pepper. Scatter onto an oven tray, cover with foil, and roast in the oven for 12-15 minutes. Toss your courgette rounds in the same mixing bowl with olive oil, salt, and pepper. Once you have removed your foil from your butternut, add your courgette rounds and continue roasting for 12-15 minutes until your vegetables are lightly browned and tender.

Step 2 - Creamy Chickpea Curry

Heat a large casserole pan over med-high heat, add a glug of olive oil, your chickpeas and half of your butter and fry for 3-4 minutes. Proceed to add your DailyDish Curry Base and the remaining butter, reduce your heat to low, and cook for 3-4 minutes. Lastly, add cream to your sauce and cook for 1-2 minutes until your sauce has heated through. Taste and season with salt and pepper to your liking. Once your vegetables are done roasting, gently mix them into your creamy chickpea curry, thin with a touch of milk if too thick.

Step 3 - Basmati Rice

Once the water in your large saucepan has come to the boil, add your basmati rice, give it a good stir and when the water comes back to the boil, reduce your temperature to a simmer and cook for 8-10 minutes until the rice is tender. Drain through a colander once done.

Step 4 - Cucumber Yoghurt

Whisk your plain yogurt and lemon juice in a medium mixing bowl along with a good drizzling of olive oil, salt, and pepper. Once done, mix in your diced cucumber.

To Serve

Divide your buttery veg curry amongst your servings and serve with your basmati rice, cucumber yogurt and poppadoms.