Roasted Veggie Bengali Curry
with Basmati Rice & Coriander
This delightful curry will knock your socks off with its easiness and tastiness. The Indian-inspired Bengal curry paste is a mild yet flavourful base of ginger, chilli, turmeric and fenugreek seeds, and it works perfectly with the roasted carrot and cauliflower to make a mouth-watering meal that's packed with veggie goodness.
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 portion
cauliflower
1
carrot
1
Brown Onion
3 clove
garlic
1 packet
basmati rice
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
1 packet
Bengal Curry Paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby kale
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Cut cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion into wedges. Finely chop garlic.
• Place cauliflower, carrot and onion 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 a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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!
• When the rice has 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Cook Mumbai spice blend, brown mustard seeds, Bengal curry paste and remaining garlic, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry), vegetable-stock powder and the brown sugar and stir to combine. Simmer until slightly thickened, 2-3 minutes.
• Stir through the roasted veggies and baby kale until just wilted, 1 minute. Season with salt and pepper.
• Divide basmati rice between bowls. Top with roasted veggie Bengali curry. Tear over coriander to serve. Enjoy!