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Indian-Style Curried Cauliflower
Indian-Style Curried Cauliflower

Indian-Style Curried Cauliflower

with Garlic Rice & Mint Raita

Tags:
Chef's Choice
Allergens:
Milk
Celery
Almond

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.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat.)

1 packet

Mild Curry Paste

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Mint

1

Cauliflower

1

Cucumber

Nutritional Values

Calories482 kcal
Energy (kJ)2020 kJ
Fat7.6 g
of which saturates1.9 g
Carbohydrate85.8 g
of which sugars19.8 g
Dietary Fibre14.4 g
Protein14.9 g
Sodium1610 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. In a large bowl, add cauliflower, mild curry paste and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Transfer to a lined oven tray. Roast until tender, 20-25 minutes.

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

2

While the cauliflower is roasting, finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, currants, the water and vegetable stock powder and 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!

3

While the rice is cooking, roughly chop 1/2 the cucumber and grate the remainder. Halve cherry tomatoes. Roughly chop mint.

4

In a medium bowl, combine chopped cucumber, cherry tomatoes and 1/2 the mint. Drizzle with olive oil and white wine vinegar. Toss to coat. Season to taste.

5

In a small bowl, add Greek-style yoghurt, grated cucumber and remaining mint. Add a drizzle of olive oil, season and mix well.

6

Stir baby spinach leaves through the garlic rice. Divide the garlic rice between bowls and top with the Indian-style curried cauliflower, cherry tomato salsa and mint raita. Sprinkle with flaked almonds to serve. Enjoy!

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