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.
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
long green chilli
brown mustard seeds
vegetable stock powder
baby spinach leaves
crushed roasted cashews(ContainsTree Nuts)
mild North Indian spice blend
Mumbai spice blend
water (for the rice)
water (for the curry)
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.
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.
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.
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.
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.
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.