Baked Veggie Korma Curry

Name: Baked Veggie Korma Curry with Rapid Rice & Peanuts
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 sachet Coriander; 1 packet Mild Curry Paste; 1 packet Garlic Paste; 1 packet Roasted Peanuts & Cashew Mix; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Basmati Rice; 1 Carrot; 1 Courgette; 1 packet Coconut Milk

with Rapid Rice & Peanuts

Get up to $175 off

Allergens:

Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

Tomato

1 sachet

Coriander

1 packet

Mild Curry Paste

(Contains: Soy; )

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Roasted Peanuts & Cashew Mix

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

Carrot

Courgette

1 packet

Coconut Milk

Nutrition Values

Calories468 kcal

Energy (kJ)1960 kJ

Fat18.8 g

of which saturates15.7 g

Carbohydrate87.4 g

of which sugars17.6 g

Dietary Fibre7 g

Protein14.7 g

Sodium2260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut tomato, carrot and courgette into bite-sized chunks. • In a baking dish, add tomato, carrot, courgette, mild North Indian spice blend, garlic paste and a drizzle of olive oil. Season with salt and pepper, toss to coat and bake for 25-30 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan.

• SPICY! The curry paste is hot. Use a little less if you are sensitive to heat. Remove the baking dish from the oven, then add coconut milk, mild curry paste and vegetable stock powder. • Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes. • When the curry is done, stir through baby spinach leaves until wilted. Season to taste.

• Divide rice between bowls and top with baked veggie korma curry. • Top with Greek-style yoghurt and tear over coriander. • Garnish with roasted peanut & cashew mix. Enjoy!