Roasted Cauliflower Bengal Curry

Name: Roasted Cauliflower Bengal Curry with Basmati Rice and Herbs
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 Brown Onion; 3 clove garlic; 20 g butter; 1 packet basmati rice; 1 sachet Brown Mustard Seeds; 1 box coconut milk; 1 bag baby spinach leaves; 1 tsp brown sugar; 1 bag herbs; 1.5 cup water (for the rice); ½ cup water (for the curry); 1 sachet Mumbai Spice Blend; 1 packet Bengal Curry Paste

with Basmati Rice and Herbs

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Curry on rice is all well and good, but when the Bengal curry paste meets coconut milk to make a sensational curry, now that’s magical. Studded with refreshing herbs and roasted cauliflower, this dish packs flavour in every bite.

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

Brown Onion

3 clove

garlic

1 packet

basmati rice

1 sachet

Brown Mustard Seeds

1 box

coconut milk

1 bag

baby spinach leaves

1 tsp

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 bag

herbs

1 sachet

Mumbai Spice Blend

1 packet

Bengal Curry Paste

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

½ cup

water (for the curry)

Nutrition Values

Energy (kJ)3116 kJ

Fat35.5 g

of which saturates24.1 g

Carbohydrate88.1 g

of which sugars15.8 g

Protein15.7 g

Sodium687 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 Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240ºC/220ºC fan forced. • Cut cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion in wedges. Finely chop garlic.

• Place cauliflower, onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water(for the rice) and a generous pinch of salt, stir, then bring to the 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.

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

• When the rice has 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Cook remaining garlic, Mumbai spice blend, brown mustard seeds and Bengal curry paste, stirring, until fragrant, 1-2 minutes.

• Add coconut milk and the water(for the curry) to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes. • Stir through the roasted veggies and baby spinach leaves until just wilted, 1 minute. Season with salt and pepper.