Hearty Potato & Coconut Curry

Name: Hearty Potato & Coconut Curry with Brown Rice & Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet brown rice; 1 potato; 1 carrot; 2 clove garlic; 1 bag baby broccoli; 20 g butter; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend; 1 sachet vegetable stock powder; 1 packet coconut milk; ¼ cup water; 1 bag baby spinach leaves; 1 packet Crushed Roasted Cashews

with Brown Rice & Cashews

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With its gentle warming heat and colourful veggies, a rich and creamy Indian curry is a favourite meal for good reason! Whip up this veggie version with turnip, carrot and potato, plus wholesome brown rice that'll leave you embracing a modern classic.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

•cashews

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

Total Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

potato

carrot

2 clove

garlic

1 bag

baby broccoli

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 sachet

vegetable stock powder

1 packet

coconut milk

1 bag

baby spinach leaves

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

Nutrition Values

Energy (kJ)2453 kJ

Fat33.6 g

of which saturates21.7 g

Carbohydrate83.3 g

of which sugars15.3 g

Protein15.4 g

Sodium1141 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Instructions

PDF

• Preheat oven to 220°C/200°C fan-forced. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain the rice and return to saucepan.

• Meanwhile, cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• When the veggies have 15 minutes remaining, finely chop garlic. Cut baby broccoli into thirds.

• In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook baby broccoli until softened, 5-6 minutes. • Add garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.

• Add vegetable stock powder, coconut milk and the water to the pan. Simmer until thickened, 2-4 minutes. • Remove pan from heat, then stir through roasted veggies and baby spinach leaves until wilted. Season to taste.

• Divide brown rice between plates. Top with hearty potato and coconut curry. • Garnish with crushed roasted cashews to serve. Enjoy!