Mumbai Veggie Curry & Cauliflower Rice

Name: Mumbai Veggie Curry & Cauliflower Rice with Green Beans & Roasted Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Cauliflower Rice; 1 sachet Coriander; 1 packet Mild Curry Paste; 1 packet Green beans; 1 packet baby leaves; 1 packet Crushed Roasted Cashews; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 Carrot; 2 Garlic; 1 packet Coconut Milk

with Green Beans & Roasted Cashews

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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!

Allergens:

Soja

•Tree nuts

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Cauliflower Rice

1 sachet

Coriander

1 packet

Mild Curry Paste

(Contains: Soja; )

1 packet

Green beans

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains: Tree nuts; )

1 sachet

Mumbai Spice Blend

1 packet

Potato

Carrot

Garlic

1 packet

Coconut Milk

Nutrition Values

Calories283 kcal

Energy (kJ)1180 kJ

Fat24.5 g

of which saturates16.2 g

Carbohydrate31.8 g

of which sugars16 g

Dietary Fibre9.7 g

Protein10.2 g

Sodium1240 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

Cooking Steps

• 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.

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

• 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.

• 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.