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Mild Kumara & Coconut Curry

Mild Kumara & Coconut Curry

with Brown Rice & Roasted Cashews

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With its gentle warming heat and colourful veggies, a rich and creamy Indian curry is a favourite meal for good reason! Whip up this veggie version with parsnip, baby broccoli and kumara, plus wholesome brown rice that'll leave you embracing a modern classic.

Tags:Plant Based
Allergens:Tree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

brown rice

1

parsnip

1

red onion

½

long green chilli

1 bag

baby broccoli

1 sachet

brown mustard seeds

1 tin

coconut cream

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

crushed roasted cashews

(ContainsTree Nuts)

1

kumara

2 clove

garlic

1 sachet

mild North Indian spice blend

1 sachet

Mumbai spice blend

Not included in your delivery

1

olive oil

20 g

plant-based butter

3 cup

water (for the rice)

½ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3847 kJ
Fat50.4 g
of which saturates31.7 g
Carbohydrate96.9 g
of which sugars23.8 g
Protein17.6 g
Sodium1540 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

2

While the rice is cooking, peel the kumara. Cut the kumara and parsnip into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes.

3

When the veggies have 15 minutes cook time remaining, thinly slice the red onion. Finely chop the garlic. Trim the baby broccoli and cut into thirds.

4

In a large frying pan, melt the plant-based butter with a drizzle of olive oil over a medium-high heat. Cook the brown mustard seeds, stirring, until starting to pop, 1 minute. Add the onion and baby broccoli and cook until softened, 5-6 minutes. Add the garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.

5

Add the coconut cream, water (for the curry) and vegetable stock powder to the pan. Simmer until thickened, 2-4 minutes. Stir through the roasted veggies and baby spinach leaves until the spinach has wilted, 1-2 minutes. Season to taste.

6

Thinly slice the long green chilli (if using). Divide the brown rice between bowls. Top with the mild kumara and coconut curry. Garnish with the crushed roasted cashews and chilli to serve.