Coconut Courgette Curry
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Coconut Courgette Curry

Coconut Courgette Curry

with mushrooms and lemongrass rice

The gorgeous green courgette in this recipe is simmered and softened in a mild and creamy coconut curry sauce. Served with vibrant lemongrass rice and topped with crunchy cashews, this is a plant-based dish you won't want to miss!

Tags:
Under 650 calories
Veggie
Vegan
Allergens:
Cashew nuts
Total Time40 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Carrot

2 unit(s)

Scallion

1 unit(s)

Garlic

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

1 unit(s)

Courgette

150 grams

Rice

1 unit(s)

Lime

1 pack(s)

Coconut Milk

20 grams

Lemongrass

1 sachet(s)

Korma Curry Paste

125 grams

Exotic Mushroom Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kcal)620 kcal
Energy (kJ)2593 kJ
Fat25.1 g
of which saturates15.9 g
Carbohydrate88 g
of which sugars12.6 g
Dietary Fiber0 g
Protein14.5 g
Cholesterol0 mg
Salt1.5 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Grater
Pot with Lid

Instructions

Make the Lemongrass Rice
1
  • Halve the lemongrass lengthways.
  • Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
  • Stir in the rice and half the lemongrass. Bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins.
  • Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, trim the courgette and halve lengthways. Slice widthways into 1cm thick half-moons.
  • Trim the scallion and thinly slice. Separate the green and white portions.
  • Peel and grate the garlic (or use a garlic press).
  • Zest then quarter the lime.
Slice the Veg
3
  • Trim the carrot then cut diagonally into thin slices (no need to peel). 
  • Roughly chop the mushrooms.
Start the Sauce
4
  • Place a pan over medium heat with a drizzle of oil
  • Once hot, fry the white portion of the scalliongarlic, carrots, courgette and mushrooms until softened, 2-3 mins.
  • Stir in the korma paste and coconut milk along with the remaining lemongrass.
  • Reduce the heat and simmer until the veg is tender, 8-10 mins.

TIP: Add a splash of water to loosen the sauce if it becomes too thick.

Finishing Touches
5
  • When everything is cooked, remove the lemongrass stalks from the curry and the rice.
  • Squeeze the juice of half the lime into the curry.
  • Season to taste with salt and pepper.
  • Fluff up the rice with a fork and stir through the lime zest.
Garnish and Serve
6
  • Divide the fragrant rice between plates and top with the creamy courgette curry.
  • Sprinkle with sliced green scallion and cashews
  • Serve any remaining lime wedges alongside.