Name: [Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry with Rapid Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 1 chickpeas; 1 carrot; 1 cauliflower; 1 basmati rice; 1 garlic paste; 1 coconut milk; 1 water; 1 vegetable stock powder; 1 baby spinach leaves; 1 rice wine vinegar; 1 soy sauce; 1 Crushed Peanuts

HelloFresh

Recipes

[Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry

with Rapid Rice & Peanuts

Get up to $175 off

Allergens:

Gluten

•Soy

•Peanuts

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

chickpeas

carrot

cauliflower

basmati rice

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

coconut milk

vegetable stock powder

baby spinach leaves

Crushed Peanuts

(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat. )

Not included in your delivery

olive oil

water

rice wine vinegar

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

Energy (kJ)3603 kJ

Fat34.5 g

of which saturates19 g

Carbohydrate105.6 g

of which sugars14.4 g

Protein27.3 g

Sodium1686 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.

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Drain and rinse the chickpeas. Slice the carrot into rounds. Cut the cauliflower into small florets. In a large baking dish, add the chickpeas, cauliflower, carrot, Sri Lankan spice blend, garlic paste and a good drizzle of olive oil. Season and toss to coat. Bake for 20-25 minutes.

While the veggies are roasting, fill a medium saucepan 1/2 full with the boiled water. Add the basmati rice and a generous pinch of salt and boil, until tender, 12 minutes. Drain and set aside.

Remove the dish from the oven. Add the coconut milk, water and vegetable stock powder. Stir to combine, then bake until the veggies are tender, 8-10 minutes. Add the baby spinach leaves and stir to combine. Add a drizzle of rice wine vinegar and soy sauce to taste.

Divide the rice between bowls and top with the Sri Lankan cauliflower and chickpea traybake curry. Sprinkle over the crushed peanuts.