eCook Meal
Paserene’s Coconut Veg Curry
with broccoli, corn & toasted cashews
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.98
for 4 servings · R53.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
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Curry Sauce needs 520 mlPlantLove™ Coconut Crusted Tofu with Curry Sauce 400 g R69.99 · whole pack (size can't be divided)R69.99
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Brown & Wild Rice
Shopping
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Woolies Products in this dish
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 Nut, Coconut Flakes, Corn, Curry Sauce, Onion
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?
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. 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. 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.
What should be prepared from my kitchen to make Paserene’s Coconut Veg Curry?
Broccoli Florets, Brown & Wild Rice, Carrot, Cashew Nut, Coconut Flakes, Corn, Curry Sauce, Onion
How many calories does Paserene’s Coconut Veg Curry have?
961 calories
How much fat content does Paserene’s Coconut Veg Curry have?
grams