Roasted Veggie Bengali Curry
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Roasted Veggie Bengali Curry

Roasted Veggie Bengali Curry

with Basmati Rice & Coriander

This delightful curry will knock your socks off with its easiness and tastiness. 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 carrot and cauliflower to make a mouth-watering meal that's packed with veggie goodness.

This recipe is under 650kcal per serving.

Tags:
Veggie
Under 650kcal
Allergens:
Milk

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

1

Brown Onion

3 clove

garlic

1 packet

basmati rice

1 sachet

Mumbai Spice Blend

1 sachet

Brown Mustard Seeds

1 packet

Bengal Curry Paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

baby kale

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)2548 kJ
Fat33.1 g
of which saturates21.7 g
Carbohydrate88.3 g
of which sugars15.2 g
Protein14.4 g
Sodium1085 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
Medium Saucepan
Lid
Large Frying Pan
Baking Tray

Instructions

1
1

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

2
2

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

3
3

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, 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 water is absorbed, 10 minutes.

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

4
4

• When the rice has 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Cook Mumbai spice blend, brown mustard seeds, Bengal curry paste and remaining garlic, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry), vegetable-stock powder and the brown sugar and stir to combine. Simmer until slightly thickened, 2-3 minutes.

5
5

• Stir through the roasted veggies and baby kale until just wilted, 1 minute. Season with salt and pepper.

6
6

• Divide basmati rice between bowls. Top with roasted veggie Bengali curry. Tear over coriander to serve. Enjoy!