[Easy] NZ Baked Mumbai Veggie Curry
with Rapid Rice & Peanut Cashew Mix
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2 packet
Garlic Paste
Chopped Veggie Mix
1 packet
Coriander
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1
Tomato
1 packet
Roasted Peanut Cashew Mix
1 packet
Coconut Milk
Cooking Steps
SPICY! The spice blend is hot. Use a little less if you are sensitive to heat. Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Roughly chop the tomato. In a large baking dish, add chopped veggie mix, tomato, Mumbai spice blend (see ingredients), garlic paste and a drizzle of olive oil. Season with salt and pepper, then toss to coat and bake for 20 minutes.
Meanwhile, half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to saucepan. Stir through 1/2 the butter.
Remove dish from oven, then add coconut milk, Bengal curry paste and vegetable stock pot. Stir to combine, then return to oven and bake until veggies are tender, 8-10 minutes. When the curry is done, stir through the baby spinach leaves, brown sugar and the remaining butter. Season to taste.
Divide rice and baked Mumbai veggie curry between bowls. Top with Greek-style yoghurt and roasted peanut & cashew mix. Tear over coriander. Enjoy!
