Skip to main content
Cauliflower, Potato and Green Bean Curry
Cauliflower, Potato and Green Bean Curry

Cauliflower, Potato and Green Bean Curry

with Toasted Cashews and Garlic Rice

Recipe Development Team
Recipe Development TeamPublished on April 11, 2022

Our Cauliflower, Potato and Green Bean Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Nuts
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

1

Baking Potato

2

Garlic Clove**

150

Basmati Rice

1

Cauliflower

1

Curry Powder Mix

1

Echalion Shallot

80

Green Beans

25

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

75

Tikka Masala Paste

1

Tomato Passata

75

Creme Fraiche

(Contains: Milk)

Not included in your delivery

20

Butter

300

Water for the Rice

100

Water for the Curry

Nutritional information

Energy (kcal)861 kcal
Energy (kJ)3603 kJ
Fat35 g
of which saturates15.2 g
Carbohydrate109.7 g
of which sugars18.1 g
Protein21.6 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Saucepan
Bowl
Grill Pan
Measuring Cups

Cooking Instructions and Tips

Roast the Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potato into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).

Make the Garlic Rice
2

Pop a medium saucepan (with a tight-fitting lid) on medium-high heat.
Melt in the butter (see ingredients for amount). When hot, add half the garlic and stir-fry for 1 min.
Stir in the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Roast the Veg
3

Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.
Halfway through roasting, add the cauliflower and curry powder to the potato baking tray. Drizzle with oil, season with salt and pepper, then toss everything to evenly coat. Spread out in an even layer and roast on the top shelf for the remaining time until golden and tender, 15-20 mins.
While everything cooks, halve, peel and thinly slice the shallot. Trim the green beans, then cut into thirds.

Toast the Cashews
4

Heat a large frying pan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl, then set aside.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Once hot, add the shallot and green beans. Cook until softened, 3-4 mins.

Curry Up
5

Once the veg has softened, stir the tikka paste and remaining garlic into the pan.
Cook for 1 min, then stir in the passata and water for the curry (see ingredients for amount). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Once thickened, stir in the roasted veg and three quarters of the creme fraiche. Cook until piping hot, 2-3 mins.

Serve
6

When everything is ready, fluff up the rice with a fork and spoon into your bowls.
Share the veg curry out alongside, then top with a spoonful of the remaining creme fraiche.
Scatter the toasted cashews over the top to finish. Enjoy!

This week's must-try HelloFresh recipes

Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad
Peri Peri & Maple Glazed Spatchcock Chicken

Peri Peri & Maple Glazed Spatchcock Chicken

with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread
Chinese BBQ Style Roast Pork Belly and Sticky Rice

Chinese BBQ Style Roast Pork Belly and Sticky Rice

with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Chilli non Carne Rice Jumble

Chilli non Carne Rice Jumble

with Bell Pepper, Soured Cream, Avocado and Coriander
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions
Creamy Chickpea Korma

Creamy Chickpea Korma

with Basmati Rice, Peas and Coriander
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad
Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping
Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese
Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Midweek Chipotle Beef and Pork Rigatoni

Midweek Chipotle Beef and Pork Rigatoni

with Cheddar, Spinach and Rocket
Creamy Bacon, Potato and Baby Gem Salad

Creamy Bacon, Potato and Baby Gem Salad

with Ciabatta Croutons and Italian Style Cheese