Braised Veg in Spicy Thai Sauce
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Braised Veg in Spicy Thai Sauce

with paprika spiced bulgur wheat

One extremely versatile and delicious vegetable that's often overlooked is the humble leek. There's so much you can do with this nutritious member of the onion family. In this recipe, it's allowed to really shine, by being braised in a rich sauce along with tender baby carrots.

Tags:
Veggie
Under 650 calories
Spicy
Discovery
Allergens:
Wheat
Celery
Mustard
Milk
Almonds
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

2 sachet(s)

Vegetable Stock

(Contains Celery)

2 sachet(s)

Paprika

(Contains Mustard)

1 unit(s)

Leek

150 grams

Baby Carrots

100 grams

Greek Style Cheese

(Contains Milk)

½ sachet(s)

Italian Herbs

1 tin(s)

Tomato Paste

1 unit(s)

Scallion

1 unit(s)

Garlic

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Red Thai Style Paste

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

to taste

Sugar

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Nutrition Values

Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat19 g
of which saturates9.6 g
Carbohydrate77.4 g
of which sugars16.3 g
Dietary Fiber0.9 g
Protein21.8 g
Cholesterol0 mg
Salt7.11 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

Instructions

Make the Paprika Bulgur
1
  • Pour 240ml water (double for 4p) into a pot and bring to the boil.
  • Stir in the bulgur, paprika and half the stock powder.
  • Bring back to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat.
  • Leave aside for 12-15 mins or until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, trim the leek, removing the tough outer layers if necessary. Cut diagonally into 2cm pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Trim and thinly slice the scallion.
3
  • Place a large pan over high heat (without oil).
  • Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
  • Return the pan to high heat with a drizzle of oil.
  • Once hot, cook the leek and carrots for 6-8 mins.
  • Stir only every so often to allow the veg to char.

TIP: You may need to work in batches to avoid overcrowding the pan.

4
  • Reduce the heat to medium.
  • Add tomato paste, garlic, 1 tbsp butter and half the Italian herbs (double both for 4p) to the pan. 
  • Toss the veg in the sauce to further caramelise, 1-2 mins.
5
  • Add the remaining stock powder, red Thai paste, ½ tsp sugar and 150ml water (double both for 4p) to the pan.
  • Cover and simmer until veg is tender, 5-8 mins.
  • Add a splash of water if you feel the sauce is too thick.
  • Season to taste with salt, pepper and sugar.
  • Stir through a knob of butter.
6
  • Divide the paprika bulgur between bowls.
  • Top with the braised veg.
  • Crumble over the Greek style cheese.
  • Finish with a sprinkling of sliced scallion and toasted almonds.
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