Indian Potato & Cauliflower Korma Soup

Name: Indian Potato & Cauliflower Korma Soup with Flatbreads, Almonds & Coriander
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 potato; 2 flatbreads; ½ clove garlic; 1 packet Slivered Almonds; 1 sachet Mumbai Spice Blend; 1 packet Mild Curry Paste; 1 packet Coconut Milk; 1 sachet Vegetable Stock Powder; 2 cup water; 1 packet Baby Leaves; 1 packet coriander

with Flatbreads, Almonds & Coriander

Get up to $175 off

Make sure your spoon is at the ready because this korma soup is going to disappear in seconds. It has everything, roasted cauliflower and potato, baby leaves and aromatic mild curry flavours. Dip the tortilla wedges in for a bit of fun.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Gluten

•Soy

•Almond

•Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

potato

flatbreads

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

½ clove

garlic

1 packet

Slivered Almonds

(Contains: Almond; )

1 sachet

Mumbai Spice Blend

1 packet

Mild Curry Paste

(Contains: Almond, Milk; May be present: Eggs, Sesame, Soy, Fish, Gluten. )

1 packet

Coconut Milk

1 sachet

Vegetable Stock Powder

1 packet

Baby Leaves

1 packet

coriander

Not included in your delivery

olive oil

2 cup

water

Nutrition Values

Energy (kJ)2301 kJ

Calories550 kcal

Fat34.8 g

of which saturates15.8 g

Carbohydrate80.1 g

of which sugars30.3 g

Dietary Fibre16.7 g

Protein30.3 g

Sodium1473 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

•Baking Tray

•Baking Paper

•Saucepan

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• When the veggies have 10 minutes remaining, place flatbreads on a second lined oven tray. • Drizzle with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.

• Meanwhile, finely chop garlic (see ingredients). • Heat a large saucepan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic until fragrant, 1 minute. Add mild curry paste, coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.

• Remove saucepan from heat, then stir through baby leaves and roasted veggies. Season generously with salt and pepper. • Cut flatbreads into wedges. • Divide Indian potato and cauliflower korma soup between bowls. • Sprinkle with almonds and tear over coriander. • Serve with flatbreads. Enjoy!