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Root Vegetable & Toasted Cashew Curry

Root Vegetable & Toasted Cashew Curry

Rating
4.5rating out of 5

(834 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
Carrot
200g carrots
garlic-clove
1 garlic clove
fresh-coriander
10g fresh coriander
Natural-yoghurt
120g organic natural yoghurt †
Cashew-nuts
1 bag of cashew nuts †
Vegetable-stock-cube
1 vegetable stock cube †
mild-curry-powder
1 tbsp home blend curry powder
Potatoes
400g potatoes
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 1 brown onion
  • 100g red lentils
  • carrots
  • 1 garlic clove
  • 10g coriander
  • 120g natural yoghurt<span class="strong">†</span>
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
  • 400g potatoes
Typical Values per 100g per serving
Energy 440 kJ
104 kcal
2369 kJ
561 kcal
Fat
of which saturates
2.3 g
0.7 g
12.4 g
4 g
Carbohydrate
of which sugars
15.4 g
3.7 g
83 g
19.7 g
Fibre 3.2 g 17.3 g
Protein 4.8 g 25.7 g
Salt 0.54 g 2.88 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
carrots
1 garlic clove
garlic
10g coriander
coriander(100%)
120g natural yoghurt
milk
1 bag of cashew nuts (25g)
cashew (nut) 100%
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
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
400g potatoes
potato
Allergens
  • Allergens highlighted by † (milk, nut, 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 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 parsnip, carrot and potato 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

7 Root Vegetable Curry

Add 600ml (800ml) boiled water and the lentils

Add 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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