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Spicy Thai Veggie Curry

Spicy Thai Veggie Curry

with fragrant jasmine rice

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This Thai red curry is a spicy, creamy and wonderfully fragrant dish featuring an array of different flavours. Full of healthy veg and paired with aromatic rice, it also happily happens to be completely plant-based.

Tags:Under 650 calories•Extra spicy•Veggie
Allergens:Soya•Wheat
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 piece

Cauliflower

1 sachet

Thai Style Spice Mix

150 g

Jasmine Rice

1 piece

Bell Pepper

1 piece

Pak Choi

½ piece

Lime

10 g

Coriander

1 sachet

Red Thai Style Paste

180 milliliters

Coconut Milk

1 sachet

Soy Sauce

(ContainsSoya, Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)535 kcal
Energy (kJ)2237 kJ
Fat18.31 g
of which saturates14.51 g
Carbohydrate78.65 g
of which sugars12.4 g
Dietary Fiber0 g
Protein14.11 g
Cholesterol0 mg
Salt4.08 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
  • Pop the cauliflower florets onto a lined baking tray and drizzle with oil. Season with salt and sprinkle on the Thai style spice mix.
  • Use your hands to rub the seasoning all over. Arrange in one even layer and roast until soft and golden, 20-25 mins.
2
  • Meanwhile, add 300ml cold, salted water (double for 4p) to a medium pot with a tight-fitting lid.
  • Stir in the rice, cover with the lid and bring to the boil on medium-high heat.
  • Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pot from the heat (still covered).
  • Set to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
  • While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm sized chunks.
  • Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
  • Zest half the lime (double for 4p) then cut into wedges.
  • Roughly chop the coriander (stalks and all).
4
  • Drizzle some oil in a large pot over medium-high heat.
  • Fry the pepper until beginning to soften and colour, 4-5 mins. Stir in the red Thai paste to coat and cook for 1 min.
  • Add the pak choi along with the coconut milk and 75ml water (double for 4p).
  • Bring to the boil then turn the heat to medium-low.
5
  • Let the curry simmer until the pepper is tender, 4-5 mins.
  • When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
  • Remove from the heat and stir in the soy sauce. Season to taste with salt, pepper and lime juice.
  • Fluff up the rice and stir in the lime zest and half the coriander.
6
  • Share the rice between your bowls and top with the fragrant curry.
  • Finish with a sprinkle of the remaining coriander.
  • Serve the remaining lime wedges alongside for squeezing over.