[Plant-based, Quick] NZ Indian Banana Blossom & Veggie Curry
with Garlic Cashew Rice & Coriander
Ingredients
1 sachet
Mild North Indian Spice Blend
1 sachet
Vegetable Stock Powder
1
Red Onion
1 sachet
Coriander
1 packet
Roasted Cashews
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Coconut Milk
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1
Carrot
2
Garlic
Banana Blossom
1 packet
Dried Curry Leaves
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. • When rice is done, stir through roasted cashews. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Finely chop brown onion. Drain and rinse banana blossom. Squeeze out any excess liquid with paper towel, then cut banana blossom into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add carrot and onion and cook until tender, 3-4 minutes. • Add remaining garlic, Mumbai spice blend, mild North Indian spice blend, tomato paste and dried curry leaves and cook, stirring, until fragrant, 1-2 minutes.
• Reduce heat to medium, add water (for the curry), coconut milk, vegetable stock powder and brown sugar. Stir to combine. • Stir through banana blossom and simmer until thickened slightly, 2-3 minutes. • Remove pan from heat, add baby spinach leaves and stir until spinach is wilted. Season to taste.
• Divide garlic cashew rice between bowls. • Top with Indian banana blossom & veggie curry. • Tear over coriander. TIP: Add a splash more water if the curry mixture looks too thick.
