[Savvy Shortcuts] Coconut Pork Curry & Instant Rice
with Roasted Veggies & Crushed Peanuts
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Microwavable Basmati Rice
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Baby Spinach Leaves
1
Zucchini
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Tomato Paste
1 packet
Coconut Milk
1 sachet
Chicken Stock Pot
1 sachet
mild sambal seasoning
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon until browned, 4-5 minutes.
• Wipe out pan and return to medium heat. Cook tomato paste and mild sambal seasoning until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat then add roasted veggies and baby spinach leaves, stirring to combine. Season to taste.
• While curry is simmering, microwave basmati rice until steaming, 2-3 minutes. • Divide instant rice and coconut veggie mince curry between bowls. Garnish with crushed peanuts. Enjoy!
