Easy Baked Mumbai Veggie 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 roasted peanuts.
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 packet
Chopped Veggie Mix
½ sachet
Mumbai Spice Blend
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 tin
coconut milk
1 packet
Bengal Curry Paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bunch
coriander
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. Roughly chop the tomato. In a baking dish, add the chopped veggie mix, tomato, Mumbai spice blend (see ingredients), garlic paste and a drizzle of olive oil. Season with salt and pepper, then toss to coat and bake for 20 minutes.
While the veggies are baking, half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a 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 dish from the oven, then add the coconut milk, Bengal 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 the baby spinach leaves, butter and brown sugar. Season to taste.
Divide the rice between bowls and top with the baked Mumbai veggie curry. Top with the Greek-style yoghurt and tear over the coriander. Garnish with the roasted peanuts.