HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBengal Roasted Cauliflower Curry
Bengal Roasted Cauliflower Curry

Bengal Roasted Cauliflower Curry

with Basmati Rice

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This delightful curry will knock your socks off with its ease and taste. The Indian-inspired Bengal curry paste is a mild yet flavourful base of ginger, chilli, turmeric and fenugreek seeds, and it works perfectly with the roasted cauliflower, carrot and greens to make a mouth-watering meal that's packed with veggie goodness.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


2 clove


1 unit


1 bag

baby spinach leaves

1 bunch


1 sachet

brown mustard seeds

1 sachet

Bengal curry paste

1 tin

coconut milk

Not included in your delivery


olive oil

1.5 cup


20 g



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
Fat47.8 g
of which saturates29.8 g
Carbohydrate84.8 g
of which sugars12.9 g
Dietary Fibre0 g
Protein17.8 g
Cholesterol0 mg
Sodium1700 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until just tender and golden, 15-20 minutes.

TIP: Cut the cauliflower to the correct size so it cooks in the allocated time!


While the cauliflower is roasting, add the water to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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


While the rice is cooking, finely chop the brown onion. Finely grate the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander.


Heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Add the onion, carrot and the brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the Bengal curry paste and cook, stirring until fragrant, 2 minutes.


Add the coconut milk and the salt to the frying pan and stir well to combine. Simmer until thickened slightly, 3-4 minutes. Stir through the roasted cauliflower and baby spinach leaves until just wilted, 1 minute.

TIP: Add a dash of water if you prefer a looser curry!


Divide the basmati rice between bowls and top with the Bengal roasted cauliflower curry. Garnish with the coriander.