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Easy prep
20 minutes

Rich & Creamy Roasted Broccoli Madras Curry

over Mango Chutney Basmati Rice

Cooking time

20 minutes

Servings

2/4

Calories

640 /serving

This piping hot bowl of creamy curry is perfect for winter evenings. You’ll make a simple aromatic curry from scratch by sautéing garlic and onions in our peppery Into the Taj spice blend, lively with coriander, ginger and fenugreek. Then you’ll build volume with freshly diced tomatoes and creamy coconut milk. Sweeten your fluffy side of basmati rice with mango chutney, and top off each warming portion with roasted broccoli fresh from the oven. In a Madras minute, dinner is served!

We will send you:

  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Bunch of cilantro
  • 2 Tomatoes
  • 300g Broccoli florets
  • 157g Basmati rice
  • 15ml Tomato paste
  • 165ml Coconut milk
  • 45g Mango chutney
  • 14g Into the Taj spice blend (black peppercorn, coriander, cumin, fenugreek, garlic, ginger, mustard, sea salt, turmeric, paprika)

Contains: Mustard

You will need:

Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
12 g
Sodium
3740 mg
Total Carbs
100 g
Sugars
20 g
Protein
12 g
Fibres
12 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 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the mango chutney and fluff the cooked rice with a fork. Set aside in a warm spot.
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Roast the broccoli
While the rice cooks, on a lined sheet pan, toss the broccoli with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
a picture
Make the Madras curry sauce
While the broccoli roasts, large-dice the tomatoes. In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the tomatoes and coconut milk. Cook, stirring occasionally, 3 to 4 minutes, until thickened; season with S&P to taste.
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Finish & serve
Roughly chop the cilantro leaves and stems. To the pot of rice, add up to ½ the cilantro (to taste). Divide the finished rice between your bowls. Top with the roasted broccoli and spoon the Madras curry sauce over the broccoli. Garnish with as much remaining cilantro as you’d like. Bon appétit!