Veggie-Loaded Tomato Curry
with Lime & Cilantro over Rice
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
It’s a summer garden party and our Mellow Mumbai spice mix is invited. Built on a base of tomatoes and laden with vegetables, this curry is guaranteed to be vibrant. Broccoli florets and leafy greens meet diced carrots and onions (conveniently pre-cut to save you time and effort). Ladle it over white rice, and lavish it with cilantro and lime to up-level the flavours for a party in your mouth!
We will send you:
- 300g Diced carrots
- 120g Baby greens (baby spinach or kale)
- 200g Broccoli florets
- 50g Diced onions
- 1 Bunch of cilantro
- 1 Lime
- 400ml Tomatoes (canned)
- 160g White rice
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Medium pot
Large pot
Oil
Salt
Total Fat
5 g
Saturated Fat
1 g
Sodium
890 mg
Total Carb
111 g
Sugars
23 g
Protein
17 g
Fibre
14 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the curry
Meanwhile, in a large pot, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and carrots. Sauté, 2 to 3 min., until partially cooked. Add the onions and spices. Sauté, 1 to 2 min., until fragrant.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Quarter the lime.
Finish the curry
To the pot of vegetables, add the tomatoes and ½ cup water (double for 4 portions). Cook, stirring occasionally, 6 to 8 min., until the vegetables are tender. Add the spinach, juice of 2 lime wedges (double for 4 portions) and ½ the cilantro. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Plate your dish
Divide the rice between your bowls. Top with the curry. Garnish with the remaining cilantro and lime wedges. Bon appétit!
