Big Island vegetable curry with warm naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Big Island vegetable curry with warm naan

Dairy-Free, Vegan, Soy-Free

2 Servings, 550 Calories/Serving

30–45 Minutes

Sweet and savory with mushrooms for umami, this easy curry gets a boost of Big Island flavor from our custom pineapple curry sauce base.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic carrots (about 6 ounces total)
  • 1 organic yellow onion
  • ¼ pound organic broccoli
  • 3½ ounces organic beech or other specialty mushrooms
  • 1 organic lemon
  • Sun Basket pineapple curry sauce base (coconut milk - pineapple - lemongrass - garlic - ginger - curry powder)
  • 3 tablespoons cashews
  • 4 or 5 sprigs organic fresh cilantro
  • 2 whole grain naan

Nutrition per serving

Calories: 550, Protein: 14g (28% DV), Fiber: 10g (40% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 14g (70% DV), Cholesterol: 0mg (0% DV), Sodium: 240mg (10% DV), Carbohydrates: 62g (21% DV), Total Sugars: 18g, Added Sugars: 2g (4% DV).
Contains: Tree Nuts (cashew, coconut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Peel and thinly slice enough onion to measure 1 cup [1½ cups].
  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Trim the stem ends from the beech mushrooms; separate the mushrooms into small bunches.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]

2

Cook the curry

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the carrots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the onion and broccoli and cook until the onion starts to soften and the broccoli is bright green, 1 to 2 minutes.
Add the pineapple curry sauce base and 1 cup [1½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender and the sauce thickens slightly, 5 to 7 minutes. Stir in the beech mushrooms and 2 teaspoons [4 tsp] lemon juice. Remove from the heat and season to taste with salt and pepper and more lemon juice, if desired.
While the curry cooks, prepare the garnishes and warm the naan.

3

Prep the garnishes; toast the naan

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Coarsely chop the cilantro.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Transfer to a cutting board, brush each naan with ½ teaspoon oil, and season lightly with salt. Cut the naan in half on the diagonal.

Serve

Transfer the curry to individual bowls and garnish with the cashews and cilantro. Serve the naan and lemon wedges on the side.
Kids Can!
  • Measure the onion.
  • Separate the mushrooms.
  • Juice the lemon.
  • Crush the cashews.
  • Garnish the curry.