Spicy Thai Veggie Curry
with fragrant jasmine rice
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
•Veggie
•Spicy
•Vegan
•Climate Conscious
Allergens:
Celery
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Cauliflower
2 sachet(s)
Thai Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Pak Choi
½ unit(s)
Lime
5 grams
Coriander
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
(Contains Celery)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat18.9 g
of which saturates14.8 g
Carbohydrate85.3 g
of which sugars14.9 g
Dietary Fiber0 g
Protein14.5 g
Cholesterol0 mg
Salt3.69 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
•Zester
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
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 onto a lined baking tray.
- Toss with half the Thai spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer and roast on the top shelf until soft and golden, 15-20 mins.
2
- Meanwhile, add 300ml cold, salted water (double for 4p) to 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 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm 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 thick wedges.
- Roughly chop the coriander (stalks and all).
- Thinly slice the chilli.
4
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the pepper until it begins to soften and colour, 4-5 mins.
- Add the remaining Thai spice and the red Thai paste. Stir to coat and cook until fragrant, 1 min.
- Add the pak choi along with the coconut milk and stock powder.
- Bring to the boil then reduce the heat to medium-low.
5
- Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
- When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
- Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
- Fluff up the rice and stir in the lime zest and half the coriander.
6
- Share the rice between bowls and top with the fragrant curry.
- Finish with a sprinkle of fresh chilli and the remaining coriander.
- Serve the remaining lime wedges alongside for squeezing over.
