Bengal Roasted Cauliflower Curry
with Basmati Rice
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.
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 portion
cauliflower
1 packet
basmati rice
1 unit
onion
2 clove
garlic
1 unit
carrot
1 bag
baby spinach leaves
1 bunch
coriander
1 sachet
Brown Mustard Seeds
1 sachet
Bengal Curry Paste
1 tin
coconut milk
Not included in your delivery
tbs
olive oil
1.5 cup
water
20 g
butter
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
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.