It’s wild, it’s nutty, and it’s hot! A coconut cream red curry sauce is amped up with charred broccoli & corn and served atop flavourful brown & wild rice. Garnished with toasted cashew nuts & coconut flakes.
Paserene’s Coconut Veg Curry
Paserene’s Coconut Veg Curry
with broccoli, corn & toasted cashews
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Broccoli Florets
- Brown & Wild Rice
- Carrot
- Cashew Nuts
- Coconut Flakes
- Corn
- Curry Sauce
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
WILD RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
TOAST THE NUTS
Place the chopped cashews and coconut flakes in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 5-6 minutes (shifting occasionally). Pour in the curry sauce and 150ml of water. Simmer until reduced by half and thickening, 8-10 minutes.
CHAR THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season and set aside.
MIX IT UP
When the sauce has reduced, remove from the heat and mix through the cooked broccoli and corn.
COSY CURRY NIGHT
Plate up a generous helping of the rice and top with the veg curry. Finish with scatterings of the toasted nuts and coconut flakes. Dig in!
Brown & Wild Rice - 100ml
Cashew Nuts - 10g
Coconut Flakes - 10g
Onion - 1
Carrot - 120g
Curry Sauce - 130ml
Broccoli Florets - 200g
Corn - 50g
WILD RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
TOAST THE NUTS
Place the chopped cashews and coconut flakes in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 5-6 minutes (shifting occasionally). Pour in the curry sauce and 300ml of water. Simmer until reduced by half and thickening, 8-10 minutes.
CHAR THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season and set aside.
MIX IT UP
When the sauce has reduced, remove from the heat and mix through the cooked broccoli and corn.
COSY CURRY NIGHT
Plate up a generous helping of the rice and top with the veg curry. Finish with scatterings of the toasted nuts and coconut flakes. Dig in!
Brown & Wild Rice - 200ml
Cashew Nuts - 20g
Coconut Flakes - 20g
Onion - 1
Carrot - 240g
Curry Sauce - 260ml
Broccoli Florets - 400g
Corn - 100g
WILD RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
TOAST THE NUTS
Place the chopped cashews and coconut flakes in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 6-7 minutes (shifting occasionally). Pour in the curry sauce and 450ml of water. Simmer until reduced by half and thickening, 10-12 minutes.
CHAR THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season and set aside.
MIX IT UP
When the sauce has reduced, remove from the heat and mix through the cooked broccoli and corn.
COSY CURRY NIGHT
Plate up a generous helping of the rice and top with the veg curry. Finish with scatterings of the toasted nuts and coconut flakes. Dig in!
Brown & Wild Rice - 300ml
Cashew Nuts - 30g
Coconut Flakes - 30g
Onions - 2
Carrot - 360g
Curry Sauce - 390ml
Broccoli Florets - 600g
Corn - 150g
WILD RICE
Place the rinsed rice in a pot with 1,2L of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
TOAST THE NUTS
Place the chopped cashews and coconut flakes in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CURRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 6-7 minutes (shifting occasionally). Pour in the curry sauce and 600ml of water. Simmer until reduced by half and thickening, 10-12 minutes.
CHAR THE BROC
Place a pan, with a lid, over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan, season and set aside.
MIX IT UP
When the sauce has reduced, remove from the heat and mix through the cooked broccoli and corn.
COSY CURRY NIGHT
Plate up a generous helping of the rice and top with the veg curry. Finish with scatterings of the toasted nuts and coconut flakes. Dig in!
Brown & Wild Rice - 400ml
Cashew Nuts - 40g
Coconut Flakes - 40g
Onions - 2
Carrot - 480g
Curry Sauce - 520ml
Broccoli Florets - 800g
Corn - 200g
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