HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSri Lankan Banana Blossom Curry
topBanner
Sri Lankan Banana Blossom Curry

Sri Lankan Banana Blossom Curry

with Garlic Rice & Crushed Peanuts

Read more

Traditionally used in Southeast Asian cooking and with a similar texture to cooked white fish, banana blossom is the perfect plant-based substitute for a classic Sri Lankan-style rice and curry bowl. Packed to the brim with nutritious veggies and crushed peanuts, you'll be glad you trusted us and tried this banging delight.

Tags:Plant Based
Allergens:Peanuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

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

1

carrot

1 bag

green beans

1 tin

banana blossom

1 packet

tomato paste

1 sachet

Sri Lankan spice blend

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

olive oil

20 g

plant-based butter

1 packet

water (for the rice)

½ tsp

brown sugar

⅓ cup

water (for the curry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3002 kJ
Fat31.7 g
of which saturates18.4 g
Carbohydrate86.8 g
of which sugars12 g
Protein17.8 g
Sodium1511 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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!

2

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Drain and rinse the banana blossom, then roughly chop.

3

When the rice has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until tender, 4-5 minutes. Add the tomato paste, the brown sugar, Sri Lankan spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

4

Reduce the heat to medium, then stir in the banana blossom, coconut milk, water (for the curry) and vegetable stock powder and simmer until thickened, 2-3 minutes.

5

Remove from the heat, then stir through the baby spinach leaves until wilted. Season with salt and pepper.

6

Divide the garlic rice between bowls and top with the Sri Lankan banana blossom curry. Top with the crushed peanuts to serve.