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NZ Bengal & Coconut Potato Curry

with Rice & Coriander

Recipe Development TeamUpdated on November 03, 2025

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Get up to $230 off

Calories

:

376 kcal

Protein

:

10g protein

Preparation Time

:

11 minutes

Difficulty

:

Easy

Allergens:

Celery

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Bengal Curry Paste

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

2 packet

Garlic Paste

1 packet

Roasted Potatoes with Garlic Herb Butter

1 packet

Baby Spinach Leaves

1 packet

Coriander

1

Capsicum

1 packet

Microwavable Basmati Rice

1 packet

Trimmed Green Beans

1 packet

Roasted Cashews

1 packet

Coconut Milk

Nutritional Values

Calories376 kcal

Energy (kJ)1570 kJ

Fat18.2 g

of which saturates5.7 g

Carbohydrate40 g

of which sugars15.5 g

Dietary Fibre7.7 g

Protein10 g

Sodium2470 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Zap potatoes in the microwave until hot and steaming, 3 mins. Chop potatoes. Halve the green beans. Slice capsicum into strips.

2

Heat olive oil in a large frying pan over a high heat. Cook green beans and capsicum, tossing, until tender, 4-5 mins. Add curry paste (see ingredients list), garlic paste, vegetable stock (1 cube for 2P / 2 cubes for 4P), coconut milk and potatoes. Simmer until slightly thickened, 1-2 mins. Add spinach and toss, until wilted. Season.

3

Meanwhile, zap rice in microwave until steaming, 2-3 mins. Plate up rice and curry. Tear over coriander and top with cashews.

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