HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Plant Based Mince Curry
Indian Plant-Based Mince Curry

Indian Plant-Based Mince Curry

with Veggies, Garlic Rice & Cashews

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Plant-based mince is super versatile, and works wonders as a tender meat substitute in this mildly spiced, coconutty curry. Roasting the carrot and pumpkin is the best way to bring out their natural sweetness before throwing them into the mix.

Tags:QuickEasy PrepPlant Based
Allergens:SoyGlutenTree Nuts

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.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

peeled & chopped pumpkin

2 clove


1 packet

basmati rice


brown onion

1 bag

green beans

1 packet

plant-based mince

(ContainsSoy, GlutenMay be present Gluten)

1 packet

tomato paste

1 tin

coconut milk

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Mumbai spice blend

(May be present Gluten)

Not included in your delivery

olive oil

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1.5 cup

water (for the rice)

½ cup

water (for the curry)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Fat37.3 g
of which saturates15.3 g
Carbohydrate101 g
of which sugars24.2 g
Protein28.5 g
Sodium1421 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into rounds. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook 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. 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 veggies have 15 minutes remaining, finely chop brown onion. Trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened slightly, 4-6 minutes. • Add plant-based mince and green beans. Cook, stirring occasionally and breaking up mince with a spoon, until browned, 3-4 minutes. • Add tomato paste and Mumbai spice blend and cook until fragrant, 1 minute. Add coconut milk, the water(for the curry) and the brown sugar. Season generously with salt and pepper, then bring to a simmer. • Reduce heat to medium-low and simmer until slightly thickened, 2-3 minutes. Stir roasted veggies through curry.


• Divide garlic rice and Indian plant-based mince curry between bowls. • Sprinkle with roasted cashews to serve. Enjoy!