Indian Plant-Based Mince Curry
with Veggies, Garlic Rice & Cashews
Plant-based mince is super versatile, and works wonders as a tender meat substitute in this mildly spiced, coconutty curry. Roasting the carrot and pumpkin is the best way to bring out their natural sweetness before throwing them into the mix.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1 bag
Peeled & Chopped Pumpkin
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1 bag
green beans
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
tomato paste
1 tin
coconut milk
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
½ tbs
brown sugar
1.5 cup
water (for the rice)
½ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into rounds. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the 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. 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 veggies have 15 minutes remaining, finely chop brown onion. Trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened slightly, 4-6 minutes. • Add plant-based mince and green beans. Cook, stirring occasionally and breaking up mince with a spoon, until browned, 3-4 minutes. • Add tomato paste and Mumbai spice blend and cook until fragrant, 1 minute. Add coconut milk, the water(for the curry) and the brown sugar. Season generously with salt and pepper, then bring to a simmer. • Reduce heat to medium-low and simmer until slightly thickened, 2-3 minutes. Stir roasted veggies through curry.
• Divide garlic rice and Indian plant-based mince curry between bowls. • Sprinkle with roasted cashews to serve. Enjoy!