Mild Sweet Potato & Coconut Curry
with Brown Rice
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so irresistible. With roasted sweet potato, capsicum and pumpkin, it's a simple, yet flavourful meal that truly delivers.
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
brown rice
1 unit
sweet potato
1 unit
capsicum
1 packet
Peeled & Chopped Pumpkin
1 unit
red onion
2 clove
garlic
1 unit
long red chilli
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 box
coconut cream
1 cube
vegetable stock
1 bag
baby spinach leaves
½ unit
lime
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
3 cup
water (for the rice)
20 g
butter
½ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is tender, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into thin strips. Place the sweet potato, capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time
While the veggies are roasting, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using).
In a large frying pan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the brown mustard seeds and cook, stirring, until they start to pop, 1 minute. Add the onion and cook until softened, 4-5 minutes. Add the garlic and mild North Indian spice blend and cook until fragrant, 1 minute.
Add the coconut cream and water (for the curry) to the pan and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5 minutes. Stir through the roasted vegetables and baby spinach leaves until the spinach is wilted, 2 minutes. Cut the lime (see ingredients list) into wedges. Season the curry with lime juice, salt and pepper to taste.
Divide the brown rice between bowls and top with the sweet potato and coconut curry. Garnish with the roasted cashews and chilli (if using). Serve with any remaining lime wedges.
