Mumbai Asparagus & Veggie Coconut Curry

Name: Mumbai Asparagus & Veggie Coconut Curry with Basmati Rice, Greek Style Yoghurt & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Basmati Rice; 1 Baby Broccoli; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 Carrot; 1 packet Crushed Peanuts; 1 packet Coconut Milk

with Basmati Rice, Greek Style Yoghurt & Peanuts

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Tags:

Vegetarian

Allergens:

Milk

•Peanuts

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

Baby Broccoli

1 sachet

Mumbai Spice Blend

1 packet

Potato

Carrot

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

Calories492 kcal

Energy (kJ)2060 kJ

Fat22.3 g

of which saturates16.3 g

Carbohydrate82 g

of which sugars12.3 g

Dietary Fibre6.6 g

Protein17.9 g

Sodium1440 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • To a medium saucepan, add the water and bring to the boil. • Add basmati 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. Cut baby broccoli (see ingredients) into thirds.

• In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook baby broccoli until softened, 5-6 minutes. • 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 to the pan. Simmer until thickened, 2-4 minutes. • Remove pan from heat, then stir through roasted veggies and baby spinach leaves until wilted. Season to taste.

TIP: Add a splash of water if the curry looks too thick!

• Divide basmati rice between plates. Top with baby broccoli and veggie coconut curry. • Dollop with Greek style yoghurt. Garnish with crushed peanuts to serve. Enjoy!