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Fresh pre-cut ingredients
20 minutes

Indian-Spiced Mango Rice Bowls

with Cilantro Raita & Roasted Cashews

Cooking time

20 minutes

Servings

2/4

Calories

620 /serving

These health-minded bowls are as bright as a rainbow. And they deliver on fruit and veggie volume too. Basmati rice is the ace of base, with its elegant long grains and fluffy texture. It hosts chunks of sweet mango for a lively lift, alongside lime-spiked carrot matchsticks and roasted zucchini permeated with our turmeric-yellow Curry Favour spice blend. The kicker is a cilantro-studded raita for some creamy luxury. Alraita, let’s eat!

We will send you:

  • 150g Matchstick carrots
  • 50g Sliced red onions
  • 1 Bunch of cilantro
  • 1 Lime
  • 1 Zucchini (green, yellow or heirloom)
  • 1 Mango
  • 50g Roasted cashews
  • 157g Basmati rice
  • 100g Greek yogurt
  • 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)

Contains: Milk, Cashews

You will need:

Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Peeler
Total Fat
17 g
Saturated Fat
4 g
Sodium
280 mg
Total Carb
105 g
Sugars
23 g
Protein
17 g
Fibre
10 g
Preparation
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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.
a picture
Roast the zucchini
Meanwhile, halve the zucchini crosswise; cut into ½ inch sticks. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 6 to 8 min., until browned and tender.
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Mise en place
Meanwhile, peel and pit the mango; medium-dice. Juice the lime. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Roughly chop the cashews.
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Make the raita
In a small bowl, combine the yogurt, chopped cilantro, ¼ of the lime juice and S&P.
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Dress the carrots
In a medium bowl, combine the carrots, onions, remaining lime juice and spices, a drizzle of oil and S&P.
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Finish & serve
To the pot of rice, add ½ the cashews; stir well. Divide the rice between your bowls. Top with the zucchini, mango, carrots and ½ the raita. Garnish with the remaining cashews and cilantro. Serve the remaining raita on the side. Bon appétit!