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Root Vegetable & Toasted Cashew Curry

Root Vegetable & Toasted Cashew Curry

Rating
4.5rating out of 5

(835 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

This mild, fragrant curry is designed to be both satisfying and soothing. There’s no spice and no rice, just spoonful after spoonful of moreish goodness, with a creamy texture from the root vegetables. As an added bonus it’s also one-pot and super healthy!

Prep Time

30 min

Cuisine

Indian

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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!

Ingredients
For 2 people (double for 4)
parsnip
100g parsnips
Onion
1 onion
Red-lentils
100g red lentils
garlic-clove
1 garlic clove
fresh-coriander
10g fresh coriander
Cashew-nuts
1 bag of cashew nuts †
mild-curry-powder
1 tbsp home blend curry powder
Carrot
2 carrots
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Potatoes
4 white potatoes
Natural-yoghurt
1 natural yoghurt (80g) †
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 1 brown onion
  • 100g red lentils
  • 1 garlic clove
  • 10g coriander
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 1 tbsp curry powder
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 white potato
  • 1 natural yoghurt (80g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 734 kJ
174 kcal
2270 kJ
538 kcal
Fat
of which saturates
3.8 g
1.2 g
11.8 g
3.7 g
Carbohydrate
of which sugars
25.5 g
5.6 g
78.9 g
17.5 g
Fibre 5.6 g 17.2 g
Protein 7.8 g 24.1 g
Salt 0.97 g 2.99 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
100g parsnips
parsnips
1 brown onion
brown onion
100g red lentils
red lentils
1 garlic clove
garlic
10g coriander
coriander(100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 carrot
carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 white potato
potato
1 natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
  • Allergens highlighted by † (nut, celery, milk)

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 Root Vegetable Curry

Peel the parsnips, carrots and potatoes

2 Root Vegetable Curry

Chop the potatoes, parsnips and carrots into small pieces

Peel and finely chop (or grate) the garlic

Peel and finely chop the onion[s]

3 Root Vegetable Curry

Boil a kettle

Add a large, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add the cashews and toast for 3 min until slightly darkened in colour then set the cashews aside

4 Root Vegetable Curry

Return the pan to a high heat with 1-2 tbsp vegetable oil

Once hot, add the garlic and onion and cook for 2 min

5 Root Vegetable Curry

Add the chopped vegetables to the pan

Cook for 4 min until the vegetables are starting to colour and caramelise

6 Root Vegetable Curry

Add the curry powder and stir for 1 min until fragrant

7 Root Vegetable Curry

Add 600ml [800ml] boiled water and the lentils

Crumble in the stock cube[s] and stir to dissolve

Cook for 15 min or until almost all the liquid has evaporated

Tip: If the vegetables are not cooked after 15 min, add a bit more water, stir and cook for a few more min

8

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Meanwhile, chop the coriander finely, including the stalks

Garnish the curry with the toasted cashews and chopped coriander

Serve with a generous dollop of yoghurt

Enjoy!

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