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Mumbai Cauliflower & Pumpkin Curry

Mumbai Cauliflower & Pumpkin Curry

with Garlic Coconut Yoghurt & Cashews

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Roasting the veggies for this mildly-spiced plant-based curry results in a richer flavour, with the pumpkin getting all lovely and caramelised. Bring it all together with creamy coconut milk, and serve over fluffy garlic rice. Don't forget to sprinkle with roasted cashews for some crunch!

Tags:Plant BasedNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree 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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

butternut pumpkin

3 clove

garlic

1 packet

basmati rice

1 packet

plant-based coconut yoghurt

(May be present Milk)

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

mixed leaves

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

20 g

plant-based butter

1.5 cup

water (for the rice)

⅓ cup

water (for the curry)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3332 kJ
Fat34.1 g
of which saturates19.2 g
Carbohydrate106.9 g
of which sugars13 g
Protein14.9 g
Sodium2026 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. Peel and chop butternut pumpkin into bite-sized chunks. Place pumpkin and cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat. Roast until tender, 25-30 minutes.

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

2

Meanwhile, finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the 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 the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

3

While rice is cooking, heat a large frying pan over medium-high heat with a drizzle of of olive oil. Cook remaining garlic until fragrant, 1 minute. Transfer to a small bowl. Add plant-based coconut yoghurt to garlic oil mixture, then whisk to combine. Season to taste. Set aside.

4

When the veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Add vegetable stock powder (see ingredients), coconut milk and the water (for the curry). Cook, stirring, until slightly reduced, 2-3 minutes.

5

Add mixed leaves and roasted veggies to the curry, gently stirring to combine. Season to taste. Remove from heat.

6

Divide garlic rice between bowls. Top with Mumbai pumpkin and cauliflower curry. Dollop over garlic coconut yoghurt and sprinkle with roasted cashews to serve.