Bengal & Coconut Potato Curry with Basmati Rice
Pre-Prepped | Three Steps | Ready in 15
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.
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
(ContainsMilkMay be presentGluten, Egg, Peanuts, Tree Nuts, Crustacea, Sesame, Fish, Sulphites, Soy)1 bunch
baby broccoli
1
capsicum
1 packet
Bengal curry paste
1 packet
garlic paste
(May be presentGluten, Egg, Tree Nuts, Sesame, Fish, Soy, Milk)1 sachet
vegetable stock powder
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
microwavable basmati rice
1 packet
roasted cashews
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Soy, Milk)Not included in your delivery
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