The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coconut Basa Korma with Black Rice & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with delicious and responsibly-sourced basa, vibrant peppers and leafy spinach. Add creamy cashew butter and coconut milk, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
High protein
7 plants
Serving size
Ingredients
- 80g baby spinach
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 40g creamed coconut
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 x basa fillets (Fish)
- 30g cashew nuts (Nuts)
- 1 handful of fresh coriander
- 2 pepper
- 1 onion
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
Nutritional Information
Calories: 598
Protein: 37g
Carbs: 58g
Fat: 24g
Coconut Basa Korma with Black Rice & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with delicious and responsibly-sourced basa, vibrant peppers and leafy spinach. Add creamy cashew butter and coconut milk, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
Getting hungry?
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a sieve & a measuring jug
Prep & soften the veg
- Thinly slice the onion. Roughly dice the peppers. Roughly chop the coriander and cashews
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened. Season with salt and pepper
Build the curry
- Meanwhile, dice the basa into 3cm pieces
- Add the ginger & garlic paste, curry powder and korma paste to the pan. Cook for 2 mins, until fragrant
- Add the creamed coconut, cashew butter, tamari and 300ml hot water
- Bring the sauce to a boil and stir to dissolve, then lay the basa evenly in the pan and simmer for 12 mins, until cooked through
Heat the rice
- When the curry has 5 mins remaining, heat the other large frying pan on medium-high heat
- Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
Last bits
- Rinse the spinach, then stir into the curry along with half the coriander
- Simmer for 1-2 mins, until wilted. Add a splash of water if it gets too thick. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the basa korma into bowls with the rice alongside. Garnish with the cashews and remaining coriander
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