Name: Butternut & Coconut Curry on Veggie Rice with minted yoghurt
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 150 grams Rice; 300 grams Diced Butternut Squash; 1 unit(s) Carrot; 1 pack(s) Coconut Milk; 110 grams Yoghurt; 1 unit(s) Chilli; 1 sachet(s) Vegetable Stock; 1 sachet(s) Korma Curry Paste; 5 grams Mint; 1 unit(s) Onion; 1 sachet(s) Tandoori Masala Mix; to taste Salt; to taste Oil; to taste Pepper; to taste Water

HelloFresh

Recipes

Asian Recipes

Butternut & Coconut Curry on Veggie Rice

with minted yoghurt

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https://www.hellofresh.de/recipes/kokos-curry-mit-lilareis-66b23b271047ce9880456e61

Tags:

Family Friendly

•Quick

Allergens:

Milk

•Mustard

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

300 grams

Diced Butternut Squash

1 unit(s)

Carrot

1 pack(s)

Coconut Milk

110 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Chilli

1 sachet(s)

Vegetable Stock

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

5 grams

Mint

1 unit(s)

Onion

1 sachet(s)

Tandoori Masala Mix

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2760 kJ

Energy (kcal)660 kcal

Fat23.6 g

of which saturates16.4 g

Carbohydrate98.8 g

of which sugars20.8 g

Dietary Fiber3.5 g

Protein13.4 g

Cholesterol0 mg

Salt3.48 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pan with Lid

•Pot with Lid

Cooking Steps

Trim the carrot, then coarsely grate (no need to peel).

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and carrot and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve, peel and chop the onion into small pieces.

Halve the chilli and discard the core and seeds. Finely chop.

Pick the mint leaves and roughly chop (discard the stalks).

Place a large pan over high heat with a drizzle of oil. Add the butternut and onion and fry for 4-5 mins.

Reduce the heat to medium-high, add the tandoori spice mix and fry for a minute. Then add the stock, 50ml water (per 2P), korma paste and coconut milk. Cover and cook until tender, another 8-10 mins, stirring occassionally.

Add a splash of water if required to loosen the sauce. Season to taste with salt and pepper.

Mix the chilli (add less if you don't like the heat) and mint with half the yoghurt.

Once cooked, season the rice to taste with salt and pepper.

Divide the carrot rice between bowls and serve the butternut curry alongside. Dollop over the plain yoghurt on the kids plate and spiced yoghurt on the adult plate.