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Cheesy Plant-Based Mince & Coconut Curry
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Cheesy Plant-Based Mince & Coconut Curry

Cheesy Plant-Based Mince & Coconut Curry

with Green Beans & Garlic Rice

When you have our plant-based mince handy, it's easy to create meat-free versions of all your go-to comfort foods - starting with this creamy curry! To cut through the richness, spike the mildy spiced coconut sauce with tomato paste and sweet green beans, and serve over fluffy garlic rice.

Tags:
Veggie
Allergens:
Soja
Gluten
Wheat
Milk

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1

brown onion

1

carrot

1 packet

green beans

1 packet

plant-based mince

1 sachet

Mumbai spice blend

1 packet

tomato paste

1 packet

coconut milk

1 packet

vegetable stock pot

1 packet

baby spinach leaves

1 packet

coriander

1 sachet

crispy shallots

1 packet

Parmesan cheese

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water (for the rice)

¼ tsp

salt

½ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3406 kJ
Calories814 kcal
Fat37.3 g
of which saturates21.8 g
Carbohydrate88 g
of which sugars20 g
Dietary Fibre22.8 g
Protein33.7 g
Sodium2245 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and salt and 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!

2
2

• While rice is cooking, thinly slice brown onion. • Thinly slice carrot into half moons. • Trim green beans and cut into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and green beans, stirring occasionally, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.

3
3

• Return frying pan to medium heat with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-6 minutes. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. Add coconut milk, the water (for the curry) and vegetable stock pot. Cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat. • Add baby spinach leaves, then return cooked veggies to pan and stir until combined and spinach is wilted.

4
4

• Divide garlic rice between bowls. • Top with plant-based beef and coconut curry. Sprinkle with Parmesan cheese. • Tear over coriander. Garnish with crispy shallots to serve. Enjoy!

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