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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, broccolini and kumara, plus wholesome brown rice that'll leave you embracing a modern classic.

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!

Tags:Veggie
Allergens:MilkTree 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 unit

kumara

1 unit

parsnip

1 unit

red onion

2 clove

garlic

½ unit

long green chilli

1 bunch

broccolini

1 sachet

brown mustard seeds

1 sachet

mild North Indian spice blend

1 tin

coconut cream

1 sachet

vegetable stock powder

½ unit

lemon

1 bag

baby spinach leaves

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

3 cup

water (for the rice)

20 g

butter

(ContainsMilk)

½ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3830 kJ
Fat47.5 g
of which saturates33.2 g
Carbohydrate95.6 g
of which sugars22 g
Dietary Fibre0 g
Protein21.6 g
Cholesterol0 mg
Sodium572 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°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, cut the kumara and parsnip (both unpeeled) into 1cm chunks. Place the kumara and parsnip on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

3

While the veggies are roasting, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the long green chilli (see ingredients list), if using. Trim the broccolini and cut into thirds. Slice the lemon (see ingredients list) into wedges.

4

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

5

Add the coconut cream, water (for the curry) and the vegetable stock to the frying pan. Simmer until thickened, 5 minutes. Stir through the roasted veggies and baby spinach leaves until the spinach has wilted, 1-2 minutes. Squeeze in lemon juice to taste and season with salt and pepper.

6

Divide the brown rice between bowls and top with the mild kumara and coconut curry. Garnish with the roasted cashews and chilli (if using). Serve with any remaining lemon wedges.