Curried Mushroom & Rice Broth with Chilli Cashews & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
20g cashew nuts (use half) (Nuts)
2 tsp pasanda spice (use half)

(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
30g creamed coconut
180g Tenderstem broccoli (use half)
1 unwaxed lime (use half)
1 shallot (use half)
1 tbsp chilli paste (use half)

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
120g chestnut mushrooms (use half)

Allergens

Contains: Soya, Nuts, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	143Kcal	599Kcal
	598kJ	2508kJ
Fat	9.2g	39g
of which saturates	4.7g	20g
Carbohydrates	11g	48g
of which sugars	1.9g	8.0g
Protein	4.2g	18g
Salt	0.72g	3.0g
Fibre	4.1g	17g

Ingredients

1 unwaxed lime
1 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
20g cashew nuts (Nuts)
1 shallot
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
30g creamed coconut
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
180g Tenderstem broccoli
120g chestnut mushrooms
2 tsp pasanda spice

(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)

Allergens

Contains: Soya, Nuts, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	127Kcal	515Kcal
	531kJ	2154kJ
Fat	7.5g	31g
of which saturates	2.9g	12g
Carbohydrates	11g	44g
of which sugars	1.7g	6.9g
Protein	4.1g	17g
Salt	0.74g	3.0g
Fibre	3.6g	15g

Back

Vegan Ready in 20 1/3 daily fibre 7 plants

Curried Mushroom & Rice Broth with Chilli Cashews & Tenderstem Broccoli

Prep time: 15 mins

Total time: 20 mins

Cuisine: Asian

Food group: Vegan

Brighten your evenings with a bowl of vibrant veggies. This rainbow curry stars mushrooms, broccoli, fluffy brown rice and a creamy coconut broth. Lime, chilli and fragrant pasanda spices add mouth-watering flavour. Swirl in peanut butter for rich decadence. Cashews for crunch.

Cooking Instructions

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.

Before you start

Boil a half-full kettle
Pull out a large saucepan or wok, a small frying pan & a measuring jug

Prep the veg

Roughly slice the mushrooms. Trim the broccoli
Heat the large saucepan or wok with 1 tsp oil on high heat. Once hot, add the mushrooms and cook for 2-3 mins, until golden
Add the broccoli and pasanda spice. Cook for 2 mins

Get your simmer on

Dissolve the peanut butter, creamed coconut and stock powder in the jug with 400ml boiling water (200ml for 1 person). Add the stock mixture and tamari to the pan
Simmer for 3-4 mins, until the veg has softened
Add the rice in the final minute of cooking, until hot

Make the chilli cashews

Meanwhile, finely slice the shallot
Heat the small frying pan with 1/2 tsp oil on medium heat. Once hot, add the shallot and cook for 2-3 mins, stirring often, until softened
Roughly chop the cashews and add to the pan. Cook for 2-3 mins, until golden
Remove from the heat, then stir in the chilli paste

Plate up

Quarter the lime. Season the broth with a squeeze of lime juice and a pinch of salt
Serve the curried broth into bowls and spoon over the chilli cashews. Garnish with the remaining lime wedges