Sri Lankan Roast Veggie Curry & Garlic Rice
with Roasted Cashews & Coriander
This dish comes with a big juicy warning - it’s too delicious to refuse. Be lured to the table when you get a good whiff of the Sri Lankan spiced veggies, tossed in a tomato based creamy curry. Look out, that bite of garlic rice, teaming with curry will unleash the tastiest dinner and you’ll be running back for seconds in no time.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
courgette
1 packet
basmati rice
½ packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 bag
coriander
1
carrot
3 clove
garlic
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
1 tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut cauliflower into small florets. Slice courgette and carrot into bite-sized chunks. Finely chop garlic.
• Place cauliflower, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat the plant-based butter with a dash of olive oil in a medium saucepan over medium heat. Cook 1/2 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 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Sri Lankan spice blend and the remaining garlic until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies and baby spinach leaves until wilted. Season to taste.
• Divide garlic rice between bowls. • Top with Sri Lankan roast veggie curry. Garnish with crushed roasted cashews and tear over coriander to serve. Enjoy!