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[Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry

[Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry

with Rapid Rice & Peanuts

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

1

chickpeas

1

carrot

1

cauliflower

1

basmati rice

1

garlic paste

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

1

coconut milk

1

vegetable stock powder

1

baby spinach leaves

1

Crushed Peanuts

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

Not included in your delivery

1

olive oil

1

water

1

rice wine vinegar

1

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

Energy (kJ)3603 kJ
Calories0 kcal
Fat34.5 g
of which saturates19 g
Carbohydrate105.6 g
of which sugars14.4 g
Dietary Fibre0 g
Protein27.3 g
Cholesterol0 mg
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

1

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.

2

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.

3

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.

4

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