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Indian Recipes
Mild Sweet Potato & Coconut Curry

Mild Sweet Potato & Coconut Curry

with Brown Rice

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Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so irresistible. With roasted sweet potato, capsicum and pumpkin, it's a simple, yet flavourful meal that truly delivers.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

brown rice

1 unit

sweet potato

1 unit

capsicum

1 packet

peeled & chopped pumpkin

1 unit

red onion

2 clove

garlic

1 unit

long red chilli

1 sachet

brown mustard seeds

(May be presentGluten)

1 sachet

mild North Indian spice blend

(ContainsMilkMay be presentGluten)

1 box

coconut cream

1 cube

vegetable stock

1 bag

baby spinach leaves

½ unit

lime

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Tree Nuts, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

3 cup

water (for the rice)

20 g

butter

(ContainsMilk)

½ cup

water (for the curry)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3890 kJ
Fat47.9 g
of which saturates33.2 g
Carbohydrate97.2 g
of which sugars26.9 g
Protein21.4 g
Sodium571 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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COOK THE RICE
COOK THE RICE
1

Preheat the oven to 240°C/220°C fan-forced. In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is tender, 25-30 minutes. Drain and return to the saucepan.

ROAST THE VEGGIES
ROAST THE VEGGIES
2

While the rice is cooking, cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into thin strips. Place the sweet potato, capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time

GET PREPPED
GET PREPPED
3

While the veggies are roasting, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using).

START THE CURRY
START THE CURRY
4

In a large frying pan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the brown mustard seeds and cook, stirring, until they start to pop, 1 minute. Add the onion and cook until softened, 4-5 minutes. Add the garlic and mild North Indian spice blend and cook until fragrant, 1 minute.

FINISH THE CURRY
FINISH THE CURRY
5

Add the coconut cream and water (for the curry) to the pan and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5 minutes. Stir through the roasted vegetables and baby spinach leaves until the spinach is wilted, 2 minutes. Cut the lime (see ingredients list) into wedges. Season the curry with lime juice, salt and pepper to taste.

serve
serve
6

Divide the brown rice between bowls and top with the sweet potato and coconut curry. Garnish with the roasted cashews and chilli (if  using). Serve with any remaining lime wedges.