Mumbai Veggie Curry & Cauliflower Rice
with Green Beans & Roasted Cashews
Rich, creamy and aromatic – this dish has all the elements of your favourite Indian curry. Roasted vegetables add mouth-watering flavour to this cosy meal, which sits on a bed of cauliflower rice with a sprinkling of roasted cashews for crunch!
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Ingredients
1
potato
1
carrot
3 clove
garlic
1 packet
green beans
1 packet
cauliflower rice
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 packet
coconut milk
1 sachet
Vegetable Stock Powder
1 packet
baby leaves
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Trim and cut green beans into thirds.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook cauliflowerrice and half the garlic, stirring, until tender and fragrant, 2-3 minutes. • Add the crushed roasted cashews and the butter and stir until combined. Season then transfer to a bowl. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Mumbai spice blend, mild curry paste and the remaining garlic, and cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, vegetable stock powder and the water. Cook until slightly thickened, 1-2 minutes.
• Remove from the heat, add roasted veggies and baby leaves to the curry, and stir until wilted.
• Divide cauliflower rice between bowls. • Top with Mumbai veggie curry. • Tear over coriander to serve. Enjoy!