Indonesian Style Veggie Curry
with rice and crunchy peanuts
With scallion, lime, ginger and lemongrass all present in this recipe, it's a dish that can definitely be described as fragrant. Delicious is another way to talk about the tender green beans and carrot that are coated with a spicy and slightly sweet sauce and piled atop a heaping helping of beautiful jasmine rice.
Tags:
Discovery
•Quick
•Veggie
•Vegan
•Climate Conscious
Allergens:
Celery
•Peanut
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 pack(s)
Coconut Milk
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
120 grams
Peas
1 unit(s)
Carrot
1 unit(s)
Scallion
1 unit(s)
Lime
2 sachet(s)
Dried Chilli Flakes
150 grams
Green Beans
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2951 kJ
Energy (kcal)705 kcal
Fat27.7 g
of which saturates16.4 g
Carbohydrate101.5 g
of which sugars17 g
Dietary Fiber0.9 g
Protein17.6 g
Cholesterol0 mg
Salt6.13 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
•Pan with Lid
•Pot with Lid
Instructions
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 with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 5-6 mins.
- Meanwhile, trim the green beans. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Trim and thinly slice the scallion. Quarter the lime.
3
- Reduce the heat of the pan to medium-high.
- Add the lemongrass paste and green beans and fry until fragrant, 2-3 mins.
- Add the coconut milk, stock powder, korma paste, chilli flakes (use less if you don't like spice) and 75ml water (double for 4p).
- Cover and simmer for 4-6 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
- Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.
4
- Divide the fragrant rice and curry between plates.
- Scatter sliced scallion and peanuts over the top.
- Finish off with a squeeze of lime juice.
- Serve any remaining lime wedges alongside.
