Plant-Based Mince & Coconut Curry
with Green Beans & Garlic Rice
When you have our plant-based mince handy, it's easy to create meat-free versions of all your go-to comfort foods - starting with this creamy curry! To cut through the richness, spike the mildy spiced coconut sauce with tomato paste and sweet green beans, and serve over fluffy garlic rice.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
carrot
1 packet
green beans
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
vegetable stock pot
1 packet
baby spinach leaves
1 packet
coriander
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and salt and 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 (the rice will finish cooking in its own steam, so don't peek!).
• While rice is cooking, thinly slice brown onion. • Thinly slice carrot into half moons. • Trim green beans and cut into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and green beans, stirring occasionally, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-6 minutes. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. Add coconut milk, the water (for the curry) and vegetable stock pot. Cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat. • Add baby spinach leaves, then return cooked veggies to pan and stir until combined and spinach is wilted.
• Divide garlic rice between bowls. • Top with plant-based mince and coconut curry. • Tear over coriander. Garnish with crispy shallots to serve. Enjoy!