Caribbean Coconut Curry

Caribbean Coconut Curry

Rating
4.00rating out of 5

(140 reviews from our customers)

Prep Time

30 min

Cuisine

Caribbean

Use within

6-7 days

Caribbean cuisine was born from a unique combination of international flavours. This mild curry is full of delicious ingredients like pineapple and coconut milk that make you think of sunshine and golden sands.

Prep Time

30 min

Cuisine

Caribbean

Use within

6-7 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g basmati rice
Onion
1 onion
Pineapple-in-juice
1 tin of pineapple slices
Cashew-nuts
1 bag of cashew nuts †
chicken stock cube (new 5/18)
1 chicken stock cube †
FLECKED coconut cream 50g
2 flecked coconut cream sachets (100g)
Courgette
1 courgette
mild-curry-powder
1/2 tbsp curry powder
Lime
1 lime
Red-pepper
1 red pepper
You Will Need
Flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 130g basmati rice
  • 1 brown onion
  • 1 can of pineapple (220g)
  • 1 bag of cashew nuts<span class="strong">†</span>
  • 1 chicken stock cube<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 courgette
  • 1/2 tbsp curry powder
  • 1 lime
  • 1 red pepper
Typical Values per 100g per serving
Energy 632 kJ
151 kcal
3304 kJ
790 kcal
Fat
of which saturates
7.9 g
5.8 g
41.5 g
30.5 g
Carbohydrate
of which sugars
17.8 g
4.9 g
92.8 g
25.6 g
Fibre 1.1 g 5.6 g
Protein 3.1 g 16.2 g
Salt 0.48 g 2.52 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g basmati rice
Basmati rice
1 brown onion
1 can of pineapple (220g)
pineapple, pineapple juice
1 bag of cashew nuts
CASHEW (NUTS) (100%)
1 chicken stock cube
salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
50g solid coconut cream
coconut 100%
1 courgette
1/2 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves. colour: paprika extract, bay, cardamom
1 lime
1 red pepper
Allergens
  • Allergens highlighted by † (nuts, celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

2

Peel the onion(s) and chop coarsely

Remove the pepper's stem(s) and seeds , chop both pepper(s) and courgette(s) coarsely

Drain the pineapple slices and chop into eighths

Chop the cashews coarsely and grate the zest of the lime(s)

3

Add 1-2 tbsp of vegetable oil to a large pan on a medium-high heat

Once the oil is hot, add the onion and cook for 2 min

Check the rice to prevent over-cooking and once done set aside until you are ready to serve

4

Add the pepper and courgette to the pan and cook for 1 min

Add the curry powder and mix well

Cut the lime(s) in half

5

Add the coconut milk (it’s ok if the solids and water are separated) and 100ml (200ml) of water to the pan

Add half the lime zest, juice of half the (whole) lime and the pineapple and mix well

6

Add the stock cube(s) to the pan and stir to dissolve

Reduce the heat and simmer for 5 min

Meanwhile, combine 2 tsp (4 tsp) of plain flour with 2 tbsp (4 tbsp) of water in a small glass for a smooth paste

7

Stirring constantly, add the flour mixture to the pan and continue to stir until the sauce thickens

Simmer for 1 min

Season to your taste with salt and pepper

Tip: If the mixture becomes too thick gradually add a few tbsp of water

8

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Plate the rice with the curry and sprinkle with cashews

Garnish with the remaining lime juice and zest

Enjoy!

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