Mumbai Veggie Curry & Cauliflower Rice
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Mumbai Veggie Curry & Cauliflower Rice

Mumbai Veggie Curry & Cauliflower Rice

with Green Beans & Roasted Cashews

Rich, creamy and aromatic – this dish has all the elements of your favourite Indian curry. Roasted vegetables add mouth-watering flavour to this cosy meal, which sits on a bed of cauliflower rice with a sprinkling of roasted cashews for crunch!

Tags:
Veggie
Climate Superstar
Allergens:
cashews
Milk
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

3 clove

garlic

1 packet

green beans

1 packet

cauliflower rice

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1 sachet

Mumbai Spice Blend

1 packet

Mild Curry Paste

(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )

1 packet

coconut milk

1 sachet

Vegetable Stock Powder

1 packet

baby leaves

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

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Nutrition Values

Energy (kJ)1921 kJ
Fat42.3 g
of which saturates22.5 g
Carbohydrate48.4 g
of which sugars24.5 g
Dietary Fibre15.7 g
Protein13.8 g
Sodium1155 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

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, finely chop garlic. • Trim and cut green beans into thirds.

3
3

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook cauliflowerrice and half the garlic, stirring, until tender and fragrant, 2-3 minutes. • Add the crushed roasted cashews and the butter and stir until combined. Season then transfer to a bowl. Cover to keep warm.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Mumbai spice blend, mild curry paste and the remaining garlic, and cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, vegetable stock powder and the water. Cook until slightly thickened, 1-2 minutes.

5
5

• Remove from the heat, add roasted veggies and baby leaves to the curry, and stir until wilted.

6
6

• Divide cauliflower rice between bowls. • Top with Mumbai veggie curry. • Tear over coriander to serve. Enjoy!