With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, tuck into a spicy Bengal potato curry packed full of colourful veggies and topped with roasted cashews for extra crunch.
Heads-up - you'll need a microwave for this recipe.
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
1 packet
Roasted Potatoes with Garlic Herb Butter
(Contains: Milk; May be present: Gluten, Eggs, Peanuts, Tree Nuts, Crustaceans, Sesame, Fish, Sulphites, Soy. )
1 bunch
baby broccoli
1
capsicum
1 packet
Bengal Curry Paste
1 packet
garlic paste
(May be present: Gluten, Eggs, Sesame, Fish, Soy, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
vegetable stock powder
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
Microwavable Basmati Rice
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Soy, Milk. )
olive oil
• Prick a few holes in potato packet • Microwave potatoes until hot and steaming, 3 mins • Chop potatoes and baby broccoli. Slice capsicum into strips
• Heat olive oil in a frying pan over high heat • Cook baby broccoli and capsicum, tossing, until tender, 4-5 mins • Add garlic paste, vegetable stock, coconut milk, potatoes and curry paste (add less if desired) • Simmer until slightly thickened, 1-2 mins • Add spinach and toss until wilted. Season.
• Microwave rice until steaming, 2-3 mins • Roughly chop cashews • Plate up rice and coconut curry • Serve topped with cashews