Indian Roasted Cauliflower Curry
with Brown Rice & Coriander Coconut Yoghurt
This delightful curry will knock your socks off with its ease and taste. The Mumbai spice blend is mild yet flavourful, and works perfectly with the roasted cauliflower, capsicum and greens for a mouthwatering meal packed with veggie goodness.
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 portion
cauliflower
1
brown rice
1 packet
brown onion
4 clove
garlic
1
capsicum
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 tin
coconut milk
2 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1.5 cup
water
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
½ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place on a lined oven tray. Drizzle with olive oil and season generously with salt and pepper. Toss to coat. Roast until just tender and golden, 15-20 minutes.
While the cauliflower is roasting, place the brown rice, the water and 1/2 the vegetable stock pot in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain, then return to the saucepan and cover to keep warm.
While the rice is cooking, finely chop the garlic. Thinly slice the brown onion. Cut the capsicum into bite-sized chunks. Roughly chop the baby spinach leaves and the coriander. In a small bowl, combine the plant-based coconut yoghurt and coriander. Season with salt to taste.
When the rice has 15 minutes remaining, heat a drizzle of olive oil and 1/2 the plant-based butter in a large frying pan over a medium-high heat. Stir-fry the onion and capsicum until softened, 3-5 minutes. Add the brown mustard seeds, Mumbai spice blend and 1/2 the garlic. Cook until fragrant, 1-2 minutes.
Add the coconut milk, brown sugar and remaining vegetable stock pot to the frying pan. Stir to combine, then simmer until slightly thickened, 3-4 minutes. Menawhile, combine the remaining garlic and plant-based butter in a microwaveable bowl. Microwave until the butter is melted, 10-20 seconds, then set aside. Stir the roasted cauliflower and chopped spinach through the curry until just wilted, 1 minute. Season to taste.
TIP: Add a dash of water if you prefer a looser curry!
Stir the garlic butter through the brown rice, then divide between bowls. Top with the Indian roasted cauliflower curry. Serve with a dollop of the coriander coconut yoghurt.