Sri Lankan Banana Blossom Curry
with Garlic Rice & Crushed Peanuts
Traditionally used in Southeast Asian cooking and with a similar texture to cooked white fish, banana blossom is the perfect plant-based substitute for a classic Sri Lankan-style rice and curry bowl. Packed to the brim with nutritious veggies and crushed peanuts, you'll be glad you trusted us and tried this banging delight.
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
3 clove
garlic
1 packet
basmati rice
1
carrot
1 bag
green beans
1 tin
Banana Blossom
1 packet
tomato paste
1 sachet
Sri Lankan spice blend
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach 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. )
Not included in your delivery
olive oil
20 g
plant-based butter
1 packet
water (for the rice)
½ tsp
brown sugar
⅓ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Drain and rinse the banana blossom, then roughly chop.
When the rice has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until tender, 4-5 minutes. Add the tomato paste, the brown sugar, Sri Lankan spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
Reduce the heat to medium, then stir in the banana blossom, coconut milk, water (for the curry) and vegetable stock powder and simmer until thickened, 2-3 minutes.
Remove from the heat, then stir through the baby spinach leaves until wilted. Season with salt and pepper.
Divide the garlic rice between bowls and top with the Sri Lankan banana blossom curry. Top with the crushed peanuts to serve.