Mumbai Asparagus & Veggie Coconut Curry
with Jasmine Rice, Peanuts & Yoghurt
Balance your weekly dinners with a wholesome, veggie-filled curry. With its gentle warming heat and colourful veggies, this rich and creamy Indian curry is a favourite for good reason!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
potato
1
carrot
2 clove
garlic
1 bunch
asparagus
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 sachet
vegetable stock powder
1 packet
coconut milk
1 packet
baby leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
20 g
plant-based butter
¼ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• 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 (see ingredients) into thirds.
• In a large frying pan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook asparagus until softened, 5-6 minutes. Add a dash of water to help asparagus cook. • 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.
TIP: Add a splash of water if the curry looks too thick!
• Divide basmati rice between plates. • Top with asparagus and veggie coconut curry. • Dollop with Greek style yoghurt. Garnish with crushed peanuts to serve. Enjoy!