Mumbai Cauliflower Curry
with Garlic Rice & Bamboo Shoots
Be swept away by an assortment of tender veggies soaking up our creamy Sri Lankan curry, packed with rich, aromatic flavours. Serve alongside some fluffy garlic rice, and don't forget some crushed peanuts for an added texture and crunch!
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
cauliflower
1 packet
green beans
1
carrot
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½ packet
tomato paste
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 sachet
vegetable stock powder
½ packet
bamboo shoots
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
parsley
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
1 tsp
brown sugar
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. • Trim green beans. • Slice carrot into bite-sized chunks. • Finely chop garlic.
• Place cauliflower, green beans and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with the plant-based butter and a dash of olive oil. Cook half the 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 and 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 rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Mumbai spice blend and the remaining garlic until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, bamboo shoots (see ingredients) and baby spinach leaves until spinach has wilted. Season to taste.
• Divide garlic rice between plates. • Top with Mumbai veggie curry. • Garnish with crushed peanuts and tear over parsley to serve. Enjoy!