Root Vegetable & Toasted Cashew Curry
Originally from India, curry is now so popular in Britain that a mild version has become our national dish! This vegetarian curry is a little closer to the original: super healthy, delicious and full of tasty root vegetables so there's no need for rice!
Ingredients for 2 people
You'll also need
Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Peel the parsnips, carrots and potatoes
Chop the potatoes, parsnips and carrots into small pieces
Peel and finely chop (or grate) the garlic
Peel and finely chop the onion[s]
Boil a kettle
Add a large, wide-based pan (preferably non-stick) over a medium-low heat
Once hot, add the cashews and toast for 3 min until slightly darkened in colour then set the cashews aside
Return the pan to a high heat with 1-2 tbsp vegetable oil
Once hot, add the garlic and onion and cook for 2 min
Add the chopped vegetables to the pan
Cook for 4 min until the vegetables are starting to colour and caramelise
Add the curry powder and stir for 1 min until fragrant
Add 600ml [800ml] boiled water and the lentils
Crumble in the stock cube[s] and stir to dissolve
Cook for 15 min or until almost all the liquid has evaporated
Tip: If the vegetables are not cooked after 15 min, add a bit more water, stir and cook for a few more min
Meanwhile, chop the coriander finely, including the stalks
Garnish the curry with the toasted cashews and chopped coriander
Serve with a generous dollop of yoghurt
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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