It’s no surprise how much I love to experiment in the kitchen, after all its how new recipes are made and often the ones we enjoy the most. I have learnt over time to make sure I have a pen and paper in the kitchen so I can jot down the ingredients as I go as it can be easy for me to forget by the time I have sat down to eat.
So this recipe came about when I needed to use up some ingredients that I had in the fridge and didn’t want them to go to waste. And we both love anything to do with a curry so this was something we put on the menu a week after the first time of making it, love it.
We recommend using Greek yogurt and not the Greek style as it is thicker and is much better in this dish.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
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- 300g long grain rice
- 1 medium butternut squash, peeled, deseeded and diced
- Half a cauliflower head, cut in florets
- Half a broccoli head, cut in florets
- 200g french green beans, top, tailed and diced
- 4 tablespoons Sainsbury’s korma curry powder
- 150g 0% fat free Greek yogurt
- 8 tablespoons mango chutney
- Juice of 1 lime
- 2 x 13g bags of Walkers Sensations mango & red chilli chutney poppadoms
- Preheat oven to 200°C fan.
- Rinse the rice under the tap to release any starch and cook following the instructions on the packet, drain any remaining water and set aside.
- Meanwhile add the squash & green beans to a roasting tin and sprinkle over 2 tablespoons of the korma powder, roast until starting to soften, it will continue to cook in a later step so don’t over cook it.
- In a saucepan bring the broccoli and cauliflower to the boil and simmer for 5 minutes or until tender, drain and set aside.
- In a bowl stir together the remaining korma powder, yogurt, lime juice and mango chutney.
- Once everything is cooked mix everything together and place into an oven proof dish, crush the poppadoms over the top and bake in the oven for 10 minutes.
- This dish will last in the fridge for 2 days and is also freezable. Allow to fully cool down before placing in the fridge or freezer. Make sure you reheat fully before consuming.