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Creamy Cashew Golden Cheese Curry

Creamy Cashew Golden Cheese Curry

with coriander and fragrant pilau rice
4.5(50)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
1034 kcal
Protein
: 
32.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cashew nuts
  • Milk
  • Cereals containing gluten
  • Nuts
  • Peanut
  • Sesame
  • May contain traces of allergens
Serving amount

150 grams

Rice

20 grams

Cashews

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

2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Ground Turmeric

5 grams

Coriander

1 unit(s)

Onion

220 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

200 grams

Grilling Cheese

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

½ tsp

Salt

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

(Contains: Milk)

Energy (kJ)4324 kJ
Energy (kcal)1034 kcal
Fat59.6 g
of which saturates34.2 g
Carbohydrate88.3 g
of which sugars16.3 g
Dietary Fiber2.3 g
Protein32.1 g
Salt5.4 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 your delivered box.
•Immersion blender
•Pot with Lid

Cooking steps

PDF
Make the Pilau
1
  • Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock. Drain the cheese then cut into 2cm cubes. Add to a bowl of cold water.
  • Bring to the boil then add the rice.
  • Once boiling, lower the heat to medium and cover with the lid. 
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Cheese
2
  • Remove the cheese from the water and pat dry with kitchen paper.
  • Toss with half the North Indian spice, ½ tsp salt and a drizzle of oil.
  • Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
  • Once hot, fry the cheese until golden, turning often, 4-5 mins.
  • Once cooked, remove from the pan and set aside.
Simmer the Sauce
3
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry the onion until softened, 3-4 mins. Season with salt and pepper.
  • Blend the cashews and creme fraiche.
  • Add the remaining North Indian spice to the pan and cook for 1 min. Add cheese, cashew cream, passata, ½ tsp sugar (per 2P) and a knob of butter. Cook for 5-7 mins.

TIP: No blender? No problem! Finely chop the cashews instead!

Finish and Serve
4
  • Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
  • Roughly chop the coriander (stalks and all).
  • Fluff up the pilau rice with a fork and serve alongside the creamy curry.
  • Finish with a sprinkling of coriander.
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