Kashmiri vegetable korma

Ingredients for two people

150 g	rice
1	red onion, chopped
1	ginger, small knob sliced
1	garlic, crushed
1	chilli, chopped
2 tsp	HF madras spice blend
100 g	green beans, topped & tailed
1/2 head	cauliflower, cut into floret
100 g	yoghurt
10 g	vegetable stock
2 tbs	coriander, chopped
1/2	lemon, juiced

Hellofresh recipe

For the rice

Bring a large pot of salted water to boil, add the rice and cook for 8-10 minutes. Drain.

For the korma    

Heat some vegetable oil in a pot over medium-high heat. Add the red onion, ginger, garlic, and the chilli and then cook for 3 minutes. Add the korma spice blend and cook for a further minute until fragrant. Add the green beans and the cauliflower and cook for 5 minutes. Dissolve your stock (for every 10g of vegetable stock dissolve into 300ml of hot water). Add the yoghurt and the stock and bring to a simmer, leave for a further 20 minutes. Add a squeeze of lemon juice to taste.

To serve         

Divide the rice between bowl and spoon over the korma, garnish with a few good pinches of finely chopped coriander.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Lamb rogan josh

Ingredients for two people

150 g	rice
350 g	diced lamb
1	red onion, chopped
1	ginger, small knob sliced
1	garlic, crushed
1	chilli, chopped
2 tsp	HF madras spice blend
3	tomatoes
1 cup	water
2 tbs	coriander
1/2	lemon, juiced

Hellofresh recipe

For the rice

Bring a large pot of salted water to boil, add the rice and cook for 8-10 minutes. Drain.

For the curry     

Heat some vegetable oil in a pot over medium-high heat. Add the lamb and sear until brown on all sides but not cooked through, only 1-2 minutes. Remove the lamb from the pan and set aside. Add the red onion, ginger, garlic, and the chilli and then cook for 3 minutes. Add the kashmiri spice blend and cook for a further minute until fragrant. Add the tomatoes and cook for 5 minutes. Add the water and bring to a simmer, leave for a further 15 minutes and then stir through the seared lamb and simmer for 3-5 minutes. Add a squeeze of lemon juice to taste.

To serve   

Divide the rice between bowl and spoon over the korma, garnish with a few good pinches of finely chopped coriander.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Spaghetti with pangrattato

Ingredients for two people

250 g	spaghetti
30 g	pine nutes
2	garlic, crushed
2 tbs	thyme leaves, stem removed
4 tbs	olive oil
1	bread, torn into chunks
1	chilli, diced
1	lemon, zested and juiced
1 punnet	cherry tomatoes
2 tbs	basil
50 g	parmesan

Hellofresh recipe

For the pasta

In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”.

For the pangrattato  

Heat some oil in a pan over medium heat, add the pine nuts, garlic, and the thyme leaves. Cook for 3 minutes or until the pine nuts are golden brown. Keep an eye on the nuts as they can burn. Remove from the pan and set aside.

Heat the olive oil in a pan to medium-high temperature, add the coarsely torn bread and cook for 4 minutes or until they have turned golden and crispy. Remove and set aside. In the same pan add the chilli, lemon zest, and cherry tomatoes to the pan and cook for 2-3 minutes.

In a large bowl combine the pangrattato, the pine nuts, and the spaghetti together, add in the remaining lemon zest and juice, cherry tomatoes, and the basil.

To serve

Divide between bowls and garnish with some parmesan.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Pork with Italian braised beans

Ingredients for two people

1/2	red onion, finely chopped
1	garlic, crushed
1	capsicum, chopped into cubes
2 tsp	smoked paprika
400 g	cannellini, drained & rinsed
400 g	tinned tomatoes
1 sprig	rosemary, de-stemmed
350 g	pork fillet
60 g	rocket

Hellofresh recipe

For the beans

Preheat the oven to 180C. Heat some oil in a small pot or casserole dish over medium-high heat. Add the onion, garlic, and capsicum – cook for 3 minutes. Add the smoked paprika and cook for a further minute. Now add the cannelini beans, tinned tomatoes, rosemary leaves, and season well with salt and pepper. Leave to simmer for 15 minutes while you cook your pork fillet.

For the pork        

Heat some oil in a pan over high heat. Season the pork fillet well with salt and pepper and sprinkle with the remaining rosemary leaves. Place in the pan and cook for 2 minutes on either side. Transfer to a baking tray and place in the oven for 10 minutes. Remove from the oven and leave to rest while you plate up the italian beans. Cut the fillet into even slices.

To serve       

Divide the beans between plates and serve equal portions of the fillet on the side of your italian beans. Serve with a side of rocket and a drizzle of oil.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Shawarma lamb with tabouleh

Ingredients for two people

2 tbs	olive oil
2 tbs	red wine vinegar
2 tsp	Hellofresh shawarma spice blend
350 g	diced lamb
150 g	couscous
1	red onion, diced
1 bunch	parsley, finely chopped
3 tbs	mint, finely chopped
1	tomato, finely chopped
1	lemon, juiced
2	lebanese bread
80 ml	yoghurt

Hellofresh recipe

For the lamb

In a medium bowl mix the olive oil, red wine vinegar, and the shawarma spice blend. Add the diced lamb and toss until the lamb is well coated, leave aside. Heat some oil in a pan over medium-high temperature, add the shawarma lamb and cook for 3-5 minutes until the lamb is brown on all sides, stirring regularly.

For the tabouleh

Place the couscous in a bowl, boil some water (the water has to be double the amount of your couscous so “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes.

Combine the red onion, parsley, mint, tomato, and lemon juice into a bowl and then once the couscous has cooled combine all of the ingredients together.

To serve              

Divide the lebanese bread amongst your plates and then layer with the lamb and tabouleh. Top with a dollop of yoghurt and enjoy.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Garam masala chickpeas with eggplant

Ingredients for two people

1	red onion, diced
1	ginger, diced
2	garlic, crushed
1	chilli, diced
1 tbs	HF garam masala spice blend
2	tomato, diced
1	eggplant, diced 1cm cubes
10 g	vegetable stock
400 g	chickpeas, strained & drained
1 tbs	brown sugar (or palm sugar)
150 g	rice
3 tbs	coriander, chopped

Hellofresh recipe

For the masala

Heat some vegetable oil over medium heat. Add the onion, ginger, garlic, and chilli, stirring occasionally for 5 minutes.

Add the HelloFresh garam masala and cook for 1 minute or until fragrant. Add the tomato and the eggplant and stir occasionally for 3-4 minutes.

Dissolve the stock (for every 10g of stock add 500ml of water). Add it to the pot and bring to the boil. Add the chickpeas and the sugar and reduce heat to a simmer, leave to simmer away for 10 minutes.

For the rice  

Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.

To serve

Divide the rice between bowls and then spoon over the garam masala chickpeas and garnish with some fresh coriander!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Braised chickpeas with cavolo nero

Ingredients for two people

2 tbs	olive oil
1	red onion, finely chopped
1	garlic, crushed
2 stalks	celery, diced
3 tbs	oregano, chopped
1	chilli, finely chopped
400 g	chickpeas, strained & rinsed
400 g	tinned tomatoes
3-4 leaves	cavolo nero, stemmed & chopped
400 g	potatoes, peeled & chopped
60 ml	milk
2 tbs	butter

Hellofresh recipe

For the chickpeas

In a large pan heat the olive oil over medium-high. Add the onion, garlic, and celery, cook for 3 minutes or until the celery and onion have softened. Add the oregano and chilli and cook for a further 2 minutes. Add the chickpeas and tinned tomatoes, bring to a simmer and then add the cavolo nero, leave to simmer for 10 minutes.

For the potato 

Bring a large pot of salted water to boil. Add the potatoes and cook for 12 minutes, or until soft. Strain the potatoes and place them back into the pot. Add the milk and butter and mash. Season with salt and pepper, continue to mash until you reach the desired consistency.

To serve     

Divide the mashed potatoes between plates and serve the braised chickpeas on top, season with salt and pepper and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au