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:
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Paserene’s Coconut Veg Curry?
The preparation time for Paserene’s Coconut Veg Curry with broccoli, corn & toasted cashews is between 25 and 40 minutes.
What is the total time required to make Paserene’s Coconut Veg Curry with broccoli, corn & toasted cashews?
The total time required to make Paserene’s Coconut Veg Curry with broccoli, corn & toasted cashews is between 45 and 55 minutes.
How many servings does Paserene’s Coconut Veg Curry provide?
4 servings
What are the main ingredients in Paserene’s Coconut Veg Curry?
Broccoli Florets, Brown & Wild Rice, Carrot, Cashew Nuts, Coconut Flakes, Corn, Curry Sauce, Onion, Onions
What is the nutritional information of Paserene’s Coconut Veg Curry?
Calories: 961, Carbs: 135 grams, Fat: grams, Protein: 28.9 grams, Sugar: 21 grams, Salt: 547 grams
How do I prepare Paserene’s Coconut Veg Curry?
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. 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. 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!
What should be prepared from my kitchen to make Paserene’s Coconut Veg Curry?
Broccoli Florets, Brown & Wild Rice, Carrot, Cashew Nuts, Coconut Flakes, Corn, Curry Sauce, Onion, Onions
How many calories does Paserene’s Coconut Veg Curry have?
961 calories
How much fat content does Paserene’s Coconut Veg Curry have?
grams
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