Mumbai Veggie Curry & Cauli-Broccoli Rice
with Green Beans & Crispy Shallots
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 cauli-broccoli rice with a sprinkling of crispy shallots for crunch!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Vegetable Stock Powder
1 packet
Cauli-Broccoli Rice
1 sachet
Coriander
1 packet
Bengal Curry Paste
1 packet
Green beans
1 packet
Baby Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Carrot
2
Garlic
1 packet
Coconut Milk
1 packet
Crispy Shallots
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
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 with salt and
pepper, then toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic.
• Trim, then cut green beans into thirds.
• Slice courgette into half-moons.
• When veggies have 10 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• Cook cauli-broccolirice and half the garlic,
stirring, until tender and fragrant, 2-3 minutes.
• Add the butter and stir until combined. Season
with salt and pepper, 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 and courgette, tossing, until
tender, 4-5 minutes.
• Add Mumbai spice blend, Bengal 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.
• Remove from heat, then add roasted veggies,
stirring until combined.
• Divide cauli-broccoli rice and Mumbai veggie
curry between bowls.
• Garnish with torn coriander and crispy shallots.
• Dollop with Greek-style yoghurt to serve. Enjoy!
