Baked Veggie Korma Curry
with Rapid Rice & Peanuts
This quickly prepped and creamy Mumbai-style curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies, fluffy rice and finished with a sprinkling of flair from the roasted peanut and cashew mix.
This recipe is under 650kcal per serving.
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
Ingredients
1
tomato
1
carrot
1
courgette
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
basmati rice
1 packet
coconut milk
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut tomato, carrot and courgette into bite-sized chunks. • In a baking dish, add tomato, carrot, courgette, mild North Indian spice blend, garlic paste and a drizzle of olive oil. Season with salt and pepper, toss to coat and bake for 25-30 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan.
• SPICY! The curry paste is hot. Use a little less if you are sensitive to heat.Remove the baking dish from the oven, then add coconut milk, mild curry paste and vegetable stock powder. • Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes. • When the curry is done, stir through baby spinach leaves until wilted. Season to taste.
• Divide rice between bowls and top with baked veggie korma curry. • Top with Greek-style yoghurt and tear over coriander. • Garnish with roasted peanut & cashew mix. Enjoy!