Roasted Cauliflower Bengal Curry
with Basmati Rice
This delightful curry will knock your socks off with its easiness and tastiness. The Indian-inspired Bengal curry paste is a mild yet flavourful base of ginger, chilli, turmeric and fenugreek seeds, and it works perfectly with roasted veggies to make a mouthwatering meal that's packed with 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 sachet
Mumbai spice blend
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
brown onion
2 clove
garlic
1 unit
capsicum
1 bag
baby spinach leaves
1 bunch
coriander
1 slices
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
Bengal curry paste
1 box
coconut cream
Not included in your delivery
tbs
olive oil
1.5 cup
water (for the rice)
20 g
butter
(Contains Milk;)
½ cup
water (for the curry)
1 tsp
brown sugar
½ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place on an oven tray lined with baking paper, sprinkle with the Mumbai spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender and golden, 15-20 minutes.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.
While the cauliflower is roasting, bring the water (for the rice) to the boil in a medium saucepan. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the brown onion. Finely grate the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Roughly chop the baby spinach leaves. Roughly chop the coriander.
Heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Add the onion and brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and capsicum and cook until fragrant, 2 minutes. Add the Bengal curry paste and cook, stirring, until fragrant, 2 minutes.
Add the coconut cream, water (for the curry), brown sugar and the salt to the pan and stir to combine. Simmer until thickened slightly, 3-4 minutes. Stir through the roasted cauliflower and chopped spinach until just wilted, 1 minute.
TIP: Add a dash of water if you prefer a looser curry!
Divide the basmati rice between bowls and top with the roasted cauliflower Bengal curry. Sprinkle with the coriander.