Sweet & Spicy Kashmiri Curry | Plant-Based Recipes

Ingredients

• ½ cup short-grain brown rice
• 1 Japanese yam (unpeeled), diced into 1-inch pieces
• 4 oz green beans, cut in half
• 1 oz fresh ginger, peeled and roughly chopped
• 2 garlic cloves, peeled
• 1 tbsp tomato powder
• ¼ cup toasted coconut
• ¼ cup tamarind chutney
• 1 tsp turbinado sugar
• 1 tbsp curry powder
• 2 tsp Kashmiri chile powder
• 5.5 oz coconut milk
• 1 lime, half juiced, half cut into wedges
• ¼ cup sliced almonds
• 2 tsp + 1 tbsp vegetable oil*
• Salt and pepper*
• *Not included
• Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
• For full ingredient list, see Nutrition.