Creamy Vegetable Curry with Almonds
over rice with roasted cauliflower & Romano pepper
You'll season this vegetarian curry with an African-inspired spice mix, which includes fennel seeds, turmeric, cumin and cinnamon.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
½ piece
Garlic
½ piece
Onion
½ piece
Romano pepper
½ sachet(s)
African-inspired spice mix
¼ sachet(s)
Yellow curry spices
150 g
Cauliflower florets
15 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
¼ piece
Red chili pepper
90 milliliters
Coconut milk
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and boil plenty of water in a pot or saucepan for the rice.
- Crumble in the stock cube and cook the rice for 12 - 15 minutes, covered, then drain and set aside.
- Chop the onion and crush or mince the garlic. Roughly chop the almonds and cut the Romano pepper into strips.
- Deseed and finely chop the red chili pepper.*
*Take care, this ingredient is spicy! Use as preferred.
- Quarter the cauliflower florets and transfer to a bowl, along with the Romano pepper.
- Drizzle with half of the sunflower oil and add a pinch of salt, then toss well to coat, adding more oil if necessary.
- Transfer to a parchment-lined baking sheet and roast in the oven for 12 - 14 minutes or until golden-brown, tossing halfway.
- Heat the rest of the sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion with the garlic, chili pepper, yellow curry spices, African-inspired spices and honey for 1 - 2 minutes.
- Reduce the heat and stir in the coconut milk, then allow to reduce gently for 5 minutes until the curry turns a deep golden colour.
- Stir the roasted vegetables into the curry and then season to taste with salt and pepper.
- Serve the rice on plates and top with the curry.
- Garnish with the almonds to finish.
