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.
Curried Peanut & Mushroom Broth with Brown Rice & Chilli Cashew Topping
Brighten your evenings with a bowl of vibrant veggies. This rainbow curry stars mushrooms, cabbage and carrot, simmering with fluffy brown rice in a creamy coconut broth. Lime and chilli add mouth-watering flavour. Swirl in peanut butter for rich decadence. A fragrant cashew topping brings in the crunch.
Ready in 20
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g creamed coconut
- 2 pak choi
- 1 red cabbage
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 30g cashew nuts (Nuts)
- 2 shallot
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 120g chestnut mushrooms
Nutritional Information
Calories: 553
Protein: 14g
Carbs: 46g
Fat: 36g
Curried Peanut & Mushroom Broth with Brown Rice & Chilli Cashew Topping
Brighten your evenings with a bowl of vibrant veggies. This rainbow curry stars mushrooms, cabbage and carrot, simmering with fluffy brown rice in a creamy coconut broth. Lime and chilli add mouth-watering flavour. Swirl in peanut butter for rich decadence. A fragrant cashew topping brings in the crunch.
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Cooking Instructions
Before you start
- Pull out a large saucepan or wok, a small frying pan & a measuring jug
- Boil a kettle
Get started
- Thinly slice the mushrooms. Finely slice the cabbage. Trim and thinly slice the pak choi, keeping the stalk and leaves separate
- In the measuring jug, mix the creamed coconut and peanut butter with 500ml boiling water, until dissolved
- Heat the large saucepan or wok with 1 tbsp oil on high heat. Once hot, add the mushrooms and cook for 2-3 mins, until softening. Season with salt and pepper
- Add the cabbage and pak choi stalk and cook for another 3-4 mins
Build the broth
- Add the curry powder and ginger & garlic paste and cook for 1-2 mins
- Add the coconut mixture and tamari to the pan, bring to a boil, then simmer for 3-4 mins until the veg has softened
- Add the rice and pak choi leaves in the final 2 mins of cooking, gently breaking it up with a wooden spoon
Make the cashew topping
- Meanwhile, finely slice the shallots
- Heat the small frying pan with 1 tbsp oil on medium heat. Once hot, add the shallot and cook for 3-4 mins, stirring often, until golden. Season with salt
- Add the cashews and cook for 2-3 mins. Remove from the heat, then stir in the chilli paste (for those who'd like the heat)
Finish & plate up
- Stir the juice from the lime into the broth. Season to taste
- Serve the broth into bowls. Spoon over the cashew topping
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