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 Mushroom & Rice Broth with Chilli Cashews & Tenderstem Broccoli
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.
Ready in 20
1/3 daily fibre
7 plants
Serving size
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)
Nutritional Information
Calories: 599
Protein: 18g
Carbs: 48g
Fat: 39g
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)
Nutritional Information
Calories: 515
Protein: 17g
Carbs: 44g
Fat: 31g
Curried Mushroom & Rice Broth with Chilli Cashews & Tenderstem Broccoli
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
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
- 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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.