Sri Lankan Roast Veggie Curry & Garlic Rice
with Roasted Cashews & Coriander
Our meat-free marvels make it easy (and delicious) to mix up your cooking routine whenever you like. This dish comes with a big juicy warning - it’s too delicious to refuse. Be lured to the table when you get a good wiff of the Sri Lankan spiced veggies, tossed in a tomato based creamy curry.
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 bag
green beans
1
carrot
3 clove
garlic
1 packet
basmati rice
½ packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 bag
coriander
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
20 g
plant-based butter
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut cauliflower into small florets. Trim green beans. Slice carrot into bite-sized chunks. Finely chop garlic.
• Place cauliflower, green beans 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 a medium saucepan over medium heat with the plant-based butter and a dash of olive oil. 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 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 torn coriander to serve. Enjoy!