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.
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
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.
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!
While the rice is cooking, roughly chop 1/2 the cucumber and grate the remainder. Halve cherry tomatoes. Roughly chop mint.
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.
In a small bowl, add Greek-style yoghurt, grated cucumber and remaining mint. Add a drizzle of olive oil, season and mix well.
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!