Creamy Vegetable Curry with Yogurt & Almonds
over rice with roasted cauliflower & Romano pepper
While almonds are often confused with nuts, they're actually seeds of the almond tree (prunus dulcis). This makes almonds part of the stone fruit family, just like peaches and apricots!
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
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
to taste
Salt and pepper
to taste
Honey [or plant-based alternative]
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.
- Lightly drizzle with 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 a light drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion with the garlic, chili pepper, yellow curry spices and African-inspired spices 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.
- Taste the curry and stir in some honey as preferred.
- Serve the rice on plates and top with the curry.
- Drizzle with the yogurt and garnish with the almonds to finish.
