Cannellini Bean & Veggie Curry

Name: Cannellini Bean & Veggie Curry with Garlic Rice & Roasted Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 20 g plant-based butter; 1 sachet Brown Mustard Seeds; 1 packet basmati rice; ½ Brown Onion; 1 tomato; 1 bag baby broccoli; 1 tin cannellini beans; 1 packet Masala Paste; 1 box coconut milk; 1 bag salad leaves; 1 packet Crushed Roasted Cashews; 3 clove garlic; 1.5 cup water (for the rice); 1 sachet Mild North Indian Spice Blend; ¼ cup water (for the curry)

with Garlic Rice & Roasted Cashews

Get up to $175 off

This protein-packed, flavourful and scrumptious plant-based dish won't just satisfy curry cravings but with a helping of aromatic rice to go with it, it'll also satisfy a hungry stomach too!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Soy

•cashews

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

Brown Mustard Seeds

1 packet

basmati rice

Brown Onion

tomato

1 bag

baby broccoli

1 tin

cannellini beans

(Contains: Soy; )

1 packet

Masala Paste

1 box

coconut milk

1 bag

salad leaves

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

3 clove

garlic

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutrition Values

Energy (kJ)3596 kJ

Fat38.9 g

of which saturates24.4 g

Carbohydrate99.7 g

of which sugars10.3 g

Protein23.4 g

Sodium819 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil and the plant-based butter over medium-high heat. Cook brown mustard seeds and 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, roughly chop onion (see ingredients) and tomato. • Trim baby broccoli and cut into thirds. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, onion and tomato until tender, 3-4 minutes. • Add masala paste, mild North Indian spice blend and remaining garlic and cook until fragrant, 1 minute.