Mumbai Loaded Veggie Curry & Rice
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Mumbai Loaded Veggie Curry & Rice

Mumbai Loaded Veggie Curry & Rice

with Baby Broccoli & 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.

Tags:
Plant Based
•Calorie Smart
Allergens:
Peanut

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

potato

1

carrot

2 clove

garlic

½ bunch

baby broccoli

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 sachet

vegetable stock powder

1 packet

coconut milk

1 packet

baby leaves

1 packet

Crushed Peanuts

(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

20 g

plant-based butter

¼ cup

water (for the curry)

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Nutrition Values

Energy (kJ)2366 kJ
Calories565 kcal
Fat33.2 g
of which saturates21.6 g
Carbohydrate80 g
of which sugars16.7 g
Dietary Fibre9.7 g
Protein14.8 g
Sodium2779 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.

Utensils

•Medium Pan
•Lid
•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• 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.

3
3

• When the veggies have 15 minutes remaining, finely chop garlic. • Cut baby broccoli (see ingredients) into thirds.

4
4

• In a large frying pan, heat the plant-based 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.

5
5

• 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 another splash of water if the curry looks too thick!

6
6

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