Bengali Roast Pumpkin & Currant Biryani
with Extra Yoghurt & Flaked Almonds
This pilaf is packed full of flavours and colours, with green beans, currants, and roasted pumpkin all contributing to the rainbow! Like a hug in a bowl, this warming dish is the perfect comforting meal.
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 packet
green beans
2 clove
garlic
1 packet
peeled pumpkin pieces
1 packet
flaked almonds
(Contains Almond; )
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
baby leaves
2 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.75 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Trim green beans and slice into thirds. Finely chop garlic.
• Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, place flaked almonds on the side of the tray and toast until golden, 5 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add the basmati rice and currants to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the rice is done, add baby leaves and green beans to the pilaf and stir until leaves are just wilted. Season to taste.
• Divide Bengali veggie pilaf between bowls. • Top with roasted pumpkin. • Dollop with Greek-style yoghurt. Garnish with flaked almonds to serve. Enjoy!