Creamy Pea and Edamame Curry with Tofu
with spinach and rice
This creamy pea curry is inspired by a number of different cuisines. That's why it's bursting with flavour, fabulously spicy and filled with an array of different vibrant vegetables.
Tags:
Veggie
•Spicy
•Quick
•Family Friendly
•Vegan
Allergens:
Soja
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Ginger
150 grams
Rice
1 pack(s)
Coconut Milk
120 grams
Peas
60 grams
Baby Spinach
1 sachet(s)
Red Thai Style Paste
2 sachet(s)
Ketjap Manis
1 unit(s)
Leek
80 grams
Edamame Beans
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Tomato
180 grams
Tofu
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3472 kJ
Energy (kcal)830 kcal
Fat28.5 g
of which saturates16 g
Carbohydrate112.6 g
of which sugars23.1 g
Dietary Fiber32.3 g
Protein32.6 g
Salt5.7 g
Potassium324.8 mg
Calcium245 mg
Iron0.5 mg
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
•Sieve
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- 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 bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel). Peel and grate the garlic.
- Chop the tomato into 2cm chunks.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, fry the garlic, Thai spice mix, leek and ginger for 4-5 mins.
- Stir in 50ml water (per 2P), tomatoes, edamame, peas, coconut milk, red Thai paste and ketjap manis. Cover and simmer for 4-5 mins.
- Add the spinach and cook until spinach is wilted, 1-2 mins.
NOTE: Adding tofu? Chop into 2cm cubes. Add to the pan along with the leek and follow the recipe as written.
4
- Season the curry to taste with salt and pepper. Add a splash of water if you feel it's too thick.
- Fluff up the rice with a fork and divide between bowls.
- Spoon the fragrant curry over the top.
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