Kumara and peanut curry with broccoli, basmati rice and peanuts

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger
Couple
1 piece
Family
1 piece
Basmati rice
Couple
1 bag
Family
1 bag
Kumara
Couple
All
Family
All
Water
Couple
800ml
Family
1.2 L
Broccoli
Couple
1/2
Family
1
Peanut tandori paste
Couple
1 pottle
Family
1 pottle
Peas
Couple
1 bag
Family
1 bag
Coconut cream
Couple
1 pottle
Family
1 pottle
Peanuts
Couple
1 bag
Family
1 bag

This curry is rich and meaty. Add a pinch of sugar when cooking the onions to really bring out the sweetness of the kumara.

Instructions

1

Peel and dice the onion.

Mince the ginger and garlic.

2

Wash the rice under cold water until the water runs clear. Cover the rice with just enough water to cover (about 1 cm above). Bring to a simmer, add a pinch of salt, then immediately, cover, reduce the heat to very low heat, and cook for 12 minutes. Turn off the heat, then let sit in pot until needed.

3

Sweat the onion in a little oil on medium high heat for 3 minutes, until just starting to brown. Add the garlic, ginger a pinch of salt, a pinch of sugar and cook for another 2 minutes, stirring regularly.

4

Peel and dice the kumara into 2 cm cubes, add to the curry, along with the water and a pinch of salt.

5

Trim the ends off the broccoli, cut the top into florets. Peel the stalk and slice into 2 cm rounds. Add to the pot along with the peanut tandori paste and peas. Cook for 10 minutes before adding the coconut cream.

6

Stirring regularly, cook the curry for another 10 minutes, until the kumara is fully cooked. Taste and add salt or a little sugar, as needed.

7

Serve the curry over hot rice topped with roast peanuts.



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