Allo mirchi – potato and capsicum curry with basmati, cherry tomatoes and almonds *

Ingredients

Ingredient
Couple
Family
Basmati rice
Couple
1 pack
Family
1 pack
Onion
Couple
1
Family
2
Garlic
Couple
3
Family
5
Capsicum
Couple
2
Family
3
Curry paste
Couple
1 pottle
Family
1 pottle
Tomatoes
Couple
1 tin
Family
2 tins
Water
Couple
1 C
Family
1.5 C
Mini red potatoes
Couple
All
Family
All
Peas
Couple
1 bag
Family
1 bag
Garam Masala coconut cream
Couple
1 pottle
Family
1 pottle
Coriander
Couple
A third
Family
A third
Cherry tomatoes
Couple
1 bag
Family
1 punnet
Crushed almonds
Couple
1 bag
Family
1 bag

Use the smaller red potatoes for this recipe.

*Coriander is a shared ingredient. Use a third for each dish.

Instructions

1

Wash the rice under cold running water until the water runs clear. In a small pot, add the rice with one and a half times the amount of water and a pinch of salt. Bring to a boil, stir, then cover and reduce heat to very low. Cook for 15 minutes, or until the water has been absorbed.

2

Dice the onion.

Mince the garlic.

Remove the core from the peppers, dice into rough 2 cm cubes.

Cut the potato into either half or quarters depending on size.

 

3

In a medium pot on medium heat, fry the onion in a little oil for a minute, add the garlic, a pinch of salt and cook for another 30 seconds, then add the curry paste and cook for a minute.

Add the tinned tomatoes and water. Bring to a simmer, then add the potatoes and peppers. After 10 minutes, add the peas.

4

Chop the cherry tomatoes in half, roughly chop the coriander and combine with the tomatoes and a pinch of salt.

5

Keep cooking the curry until the potatoes are cooked, adding more water as needed. Once cooked turn off the heat and stir in the garam coconut cream, taste and add more salt, as needed.

6

Serve the rice topped with curry and salad on the side, sprinkle over almonds.



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