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Light Rainbow Curry

Light Rainbow Curry

Rating
4rating out of 5

(118 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

The key to a healthy, nourishing meal is to have as many different colours on your plate as possible. This lightly spiced turmeric and coconut broth ticks all the boxes; it’s bursting with vibrant colours and enriching antioxidants. Taste an altogether healthier, tastier rainbow.

Prep Time

30 min

Cuisine

Indian

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!

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!

Ingredients
For 2 people (double for 4)
Shallot
2 1 shallot
cooked-beetrot-4
1 250g cooked beetroot
Carrot
0 Carrots
turmeric
1 Bright yellow turmeric
cumin-seeds
1 2 tsp cumin seeds
Vegetable-stock-cube
1 vegetable stock pot †
brown-rice
0 130g brown rice
Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 250g cooked beetroot
  • Carrots
  • Bright yellow turmeric
  • 2 tsp cumin seeds
  • vegetable stock pot<span class="strong">†</span>
  • 130g brown rice
Typical Values per 100g per serving
Energy 101 kJ
24 kcal
423 kJ
100 kcal
Fat
of which saturates
0.6 g
0.2 g
2.4 g
0.9 g
Carbohydrate
of which sugars
3.9 g
3 g
16.2 g
12.6 g
Fibre 0.1 g 0.5 g
Protein 1.2 g 4.9 g
Salt 0.59 g 2.47 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
1 shallot
shallot
250g cooked beetroot
cooked beetroot
Carrots
Bright yellow turmeric
2 tsp cumin seeds
cumin seeds
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
130g brown rice
brown rice
Allergens
  • Allergens highlighted by † (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

Peel the shallots, cut in half lengthwise, and slice thinly

Peel and grate the carrot[s]

2

Add the rice, plenty of water (approx. 4x more) 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 tender

Check occassionally and once done, drain and set aside until serving

3

Heat 1-2 tbsp of vegetable oil in a large pan with a lid on a medium heat

Once hot, add the lime leaves and cumin seeds and cook for 1 min, or until fragrant and sizzling, stirring constantly

Add the turmeric, shallots, and dessicated coconut and cook for 1-2 min, coating well

Reserve 2 tbsp [4 tbsp] of the spice mix and set aside for step 8

4

Toss the grated carrot into the pan

Add the coconut milk and stir well to combine

Boil a kettle for step 5

5

Dissolve the stock cube[s] in 350ml [700ml] boiled water

Add the stock, bring to a boil and boil without a lid for 3-4 min, or until the carrot is tender

Lower the heat to a rapid simmer, add a lid and cook for 4-6 min, or until the broth has reduced by 1/4

6

Meanwhile, remove the beetroot from the package and drain completely

Slice the beetroot in half and then into 1cm wedges

7

Once the carrot is tender, add the beetroot and gently stir through for 1 min

Add the spinach, fold through and simmer with a lid on for 2-4 min, or until cooked to your preference

Season to your taste with salt and pepper

8

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Spoon the curry vegetables beside a heap of rice

Pour over the broth

Top with the reserved dessicated coconut and seed mixture

Enjoy!

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