Cannellini Bean & Veggie Korma
with Garlic Rice & Pickled Cucumber Salsa
This protein-packed, flavourful and scrumptious plant-based dish won't just satisfy korma cravings but, with a helping of aromatic rice to go with it, it'll also satisfy a hungry stomach too!
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
3 clove
garlic
1 sachet
brown mustard seeds
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)½
onion
1
tomato
1 bag
mint
1
cucumber
1 tin
cannellini beans
(ContainsSoy)1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
crushed roasted cashews
(ContainsTree Nuts)1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
½ bottle
plant-based cream
(ContainsSoy)Not included in your delivery
olive oil
20 g
plant-based butter
¼ cup
white wine vinegar
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil and the plant-based butter over a medium-high heat. Cook the brown mustard seeds and 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the 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 the red onion (see ingredients). Roughly chop the tomato and mint. Thinly slice the cucumber into half-moons. Drain and rinse the cannellini beans.
In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid with just enough water to cover the cucumber. Stir to coat and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and tomato until tender, 3-4 minutes. Add the Mumbai spice blend, mild North Indian spice blend and remaining garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add the cannellini beans, plant-based cream (see ingredients), vegetable stock powder and water (for the curry). Simmer until slightly thickened, 3-4 minutes.
Remove the pan from the heat, then add the baby spinach leaves. Season and stir until wilted. Set aside. Drain the pickled cucumber, return to the bowl, then add the mint and a drizzle of olive oil. Stir to combine and season to taste.
Divide the garlic rice and cannellini bean veggie korma between bowls. Garnish with the crushed roasted cashews. Serve with the pickled cucumber salsa.