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Bengal & Coconut Potato Curry with Basmati Rice

Bengal & Coconut Potato Curry with Basmati Rice

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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.

Tags:Spicy
Allergens:MilkTree Nuts

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3251 kJ
Fat42.9 g
of which saturates24.1 g
Carbohydrate76.4 g
of which sugars12.6 g
Protein17.8 g
Sodium1560 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Prick a few holes in potato packet • Microwave potatoes until hot and steaming, 3 mins • Chop potatoes and baby broccoli. Slice capsicum into strips

2

• 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.

3

• Microwave rice until steaming, 2-3 mins • Roughly chop cashews • Plate up rice and coconut curry • Serve topped with cashews