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:
Calorie Smart
•Veggie
•Vegan
Allergens:
Cashew nuts
The quantities provided above are averages only.
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
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
Cooking Steps
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).
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.
3
- Trim the carrot then cut diagonally into thin slices (no need to peel).
- Roughly chop the mushrooms.
4
- Place a pan over medium heat with a drizzle of oil.
- Once hot, fry the white portion of the scallion, garlic, 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.
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.
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.
