Creamy Vegetable Curry with Almonds

Name: Creamy Vegetable Curry with Almonds over rice with roasted cauliflower & Romano pepper
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g Jasmine rice; 1 piece Garlic; 1 piece Onion; 1 piece Romano pepper; 1 sachet(s) African-inspired spice mix; ½ sachet(s) Yellow curry spices; 300 g Cauliflower florets; 30 g Salted almonds; ½ piece Red chili pepper; 180 milliliters Coconut milk; ½ piece Low sodium vegetable stock cube; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon Sunflower oil; to taste Salt and pepper

over rice with roasted cauliflower & Romano pepper

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You'll season this vegetarian curry with an African-inspired spice mix, which includes fennel seeds, turmeric, cumin and cinnamon.

Tags:

Calorie Smart

•Extra Veggies

•Plant-based

Allergens:

Amandelnoten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

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

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

Energy (kJ)2843 kJ

Calories679 kcal

Fat31.1 g

Saturated Fat15 g

Carbohydrate82.3 g

Sugar17.2 g

Dietary Fiber10.8 g

Protein14.2 g

Salt1.2 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Bowl

•Baking Sheet with Baking Paper

•Wok or sautépan

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.