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
roasted potatoes with garlic herb butter(ContainsMilkMay be presentGluten, Egg, Peanuts, Tree Nuts, Crustacea, Sesame, Fish, Sulphites, Soy)
Bengal curry paste
garlic paste(May be presentGluten, Egg, Tree Nuts, Sesame, Fish, Soy, Milk)
vegetable stock powder
baby spinach leaves
microwavable basmati rice
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Soy, Milk)
• 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