Mumbai Asparagus & Roast Veggie Coconut Curry
with Jasmine Rice & Peanuts
Balance your weekly dinners with a wholesome, veggie-filled curry. With its gentle warming heat and colourful veggies, this rich and creamy Indian curry is a favourite for good reason!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Carrot
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 15 minutes remaining, finely chop garlic. • Trim ends of asparagus.
• In a large frying pan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook asparagus until softened, 5-6 minutes. Add a dash of water to help asparagus cook. • Add garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.
• Add vegetable stock powder, coconut milk and the water (for the curry) to the pan. Simmer until thickened, 2-4 minutes. • Remove pan from heat, then stir through roasted veggies and baby leaves until wilted. Season to taste.
TIP: Add a splash of water if the curry looks too thick!
• Divide jasmine rice between plates. • Top with asparagus and veggie coconut curry. • Garnish with crushed peanuts to serve. Enjoy!
