Mild Sweet Potato & Coconut Curry
with Brown Rice
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so irresistible. With roasted sweet potato, capsicum and pumpkin, it's a simple, yet flavourful meal that truly delivers.
Unfortunately, this week's lime was in short supply. Some customers will receive lemon instead of lime. Don't worry, the 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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
brown rice
1 unit
sweet potato
1 unit
capsicum
1 packet
Peeled & Chopped Pumpkin
1 unit
red onion
2 clove
garlic
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 cube
vegetable stock
1 tin
coconut milk
1 bag
baby spinach leaves
½ unit
lime
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 unit
long red chilli
Not included in your delivery
olive oil
3 cup
water (for the rice)
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240ºC/220ºC fan-forced. In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan. Cover and set aside.
While the rice is cooking, cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into thin strips. Place the sweet potato, capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20 minutes.
While the rice is cooking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Cut the lime (see ingredients list) into wedges.
In a large frying pan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the brown mustard seeds and stir until they start to pop, 1 minute. Add the onion and cook until softened, 4-5 minutes. Add the garlic and mild North Indian spice blend and cook until fragrant, 1 minute.
Add the coconut milk to the pan and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5 minutes. Stir through the roasted veggies and baby spinach leaves until the spinach has wilted, 2 minutes. Season to taste with lime juice, salt and pepper.
Thinly slice the long red chilli. Divide the brown rice between bowls and top with the mild sweet potato and coconut curry. Garnish with the roasted cashews and long red chilli (if using). Serve any remaining lime on the side.