[Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry
with Rapid Rice & 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
Ingredients
1
chickpeas
1
carrot
1
cauliflower
1
basmati rice
1
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
coconut milk
1
vegetable stock powder
1
baby spinach leaves
1
Crushed Peanuts
(Contains Peanut; )
Not included in your delivery
1
olive oil
1
water
1
rice wine vinegar
1
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Instructions
Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Drain and rinse the chickpeas. Slice the carrot into rounds. Cut the cauliflower into small florets. In a large baking dish, add the chickpeas, cauliflower, carrot, Sri Lankan spice blend, garlic paste and a good drizzle of olive oil. Season and toss to coat. Bake for 20-25 minutes.
While the veggies are roasting, fill a medium saucepan 1/2 full with the boiled water. Add the basmati rice and a generous pinch of salt and boil, until tender, 12 minutes. Drain and set aside.
Remove the dish from the oven. Add the coconut milk, water and vegetable stock powder. Stir to combine, then bake until the veggies are tender, 8-10 minutes. Add the baby spinach leaves and stir to combine. Add a drizzle of rice wine vinegar and soy sauce to taste.
Divide the rice between bowls and top with the Sri Lankan cauliflower and chickpea traybake curry. Sprinkle over the crushed peanuts.