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Creamy Pea Curry

Creamy Pea Curry

with spinach and cannellini beans

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:
Spicy
Quick
Veggie
Vegan
Allergens:
Celery
Soya
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 unit(s)

Ginger

150 grams

Rice

1 pack(s)

Coconut Milk

125 grams

Cherry Tomatoes

1 pack(s)

Cannellini Beans

120 grams

Peas

60 grams

Baby Spinach

2 sachet(s)

Vegetable Stock

(Contains Celery)

1 sachet(s)

Red Thai Style Paste

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 unit(s)

Leek

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3314 kJ
Energy (kcal)792 kcal
Fat19.4 g
of which saturates14.8 g
Carbohydrate121.2 g
of which sugars23.7 g
Dietary Fiber13.3 g
Protein26.3 g
Cholesterol0 mg
Salt7.84 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

Sieve
Grater
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) 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).
Prep the Veg
2
  • Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
  • Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
  • Peel and grate the garlic.
  • Halve the cherry tomatoes.
  • Drain the cannellini beans in a sieve.
Simmer the Sauce
3
  • Place a large pan over medium heat with a drizzle of oil.
  • Once hot, fry the garlic, leek and ginger for 2 mins. Add the red Thai paste and cook for 1 min more.
  • Stir in stock powder, 50ml water (double for 4p), coconut milk and ketjap manis. Simmer for 4-5 mins.
  • Add tomatoes and peas. Simmer until softened, another 5 mins.
  • Add the cannellini beans and spinach and cook until spinach is wilted, 1-2 mins.
Finish and Serve
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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