Caribbean-Spiced Tamarind Curry
with Cashews & Cilantro
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Tamarind knows how to talk to our taste buds. The pulp of this tropical fruit is sweet and sour in all the right ways. With support from ginger and warm Caribbean spices, it’s the backbone of a butternut squash and heirloom zucchini curry spilling over fluffy white rice.
We will send you:
- 200g Diced butternut squash
- 1 Heirloom zucchini
- 20g Ginger
- 14g Cilantro
- 25g Roasted cashews
- 160g White rice
- 15ml Tamarind paste
- 60ml Coconut curry sauce
- 10g Brown sugar
- 4g Tropical Paradise spices (allspice, paprika, nutmeg, thyme, ginger, salt, black pepper)
Contains: Cashews • Mustard
You will need:
Grater
Oil
Peeler
Salt & pepper (S&P)
2 Medium pots
Total Fat
11 g
Saturated Fat
3 g
Sodium
170 mg
Total Carb
94 g
Sugars
16 g
Protein
11 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and grate the ginger.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Roughly chop the cilantro leaves and stems.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the ginger, squash, spices and S&P.
- Sauté, 2 to 3 min., until beginning to soften.
Finish the curry
- To the pot, add the tamarind, brown sugar, coconut curry sauce, zucchini, ¾ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until beginning to thicken and the vegetables are tender.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry.
- Garnish with the cashews and cilantro. Bon appétit!
