Creamy Broccoli Curry
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Creamy Broccoli Curry

Creamy Broccoli Curry

with sprinkled scallions and rice

Though it may be a snap to make, this isn't your ordinary curry in a hurry. Loads of veggies, cubes of golden fried cheese, lashings of rich and creamy sauce... what more could you want?

Tags:
Egg Free
•Veggie
•Nut free
Allergens:
Milk
•Celery

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

200 grams

Grilling Cheese

(Contains Milk)

1 unit(s)

Broccoli

150 grams

Rice

1 unit(s)

Onion

2 unit(s)

Garlic

1 unit(s)

Scallion

1 sachet(s)

Korma Curry Paste

1 pack(s)

Tomato Paste

1 sachet(s)

Vegetable Stock

(Contains Celery)

62.5 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

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Nutrition Values

Energy (kcal)853 kcal
Energy (kJ)3570 kJ
Fat40.56 g
of which saturates24.21 g
Carbohydrate80.04 g
of which sugars14.32 g
Dietary Fiber0 g
Protein40.13 g
Cholesterol0 mg
Salt2.22 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

•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
•Sieve
•Medium Pot

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the grilling cheese into 2cm chunks.
  • Pop them into a bowl of water to soak.
  • Chop the broccoli into florets (little trees).
Cook the Rice
2
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 10-12 mins. 
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Roast the Broccoli
3
  • Pop the broccoli florets onto a lined baking tray. Drizzle with oil, season with pepper then toss to coat.
  • Spread out in one layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the scallion and thinly slice.
Fry the Cheese
4
  • Heat a drizzle of oil in a pan on medium-high heat.
  • Pat down the cheese with some kitchen paper.
  • Once the oil is hot, add the cheese to the pan.
  • Fry until golden all over, 4-6 mins. Turn every 1-2 mins.
  • Once the cheese is golden, remove to a bowl, pop your pan back on medium-high heat and add a drizzle of oil.
Simmer Your Sauce
5
  • Add the onion to the pan and cook until softened, 4-5 mins.
  • Stir in the garlic, korma paste and tomato paste and cook for 1 min.
  • Add 100ml water with 1 tsp sugar (double both for 4p) then stir in the vegetable stock.
  • Bring to the boil and simmer until reduced by a third, 4-5 mins.
  • Stir in half the creme fraiche (double for 4p), the broccoli and the cheese and cook until piping hot, 1-2 mins.
Finish and Serve
6
  • Taste the curry and add more salt, pepper or sugar if you feel it needs it.
  • Add a splash of water if it's thickened too much.
  • Fluff up the rice with a fork, then spoon into bowls.
  • Top with the curry and a sprinkling of scallions.