Coconut Plant-Based Mince Curry & Instant Rice
with Roasted Veggies & Crushed Peanuts
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Microwavable Basmati Rice
1 packet
Crushed Peanuts
1 packet
Baby Spinach Leaves
1
Zucchini
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
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 high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce pan to medium heat and add tomato paste and mild sambal seasoning and cook 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 plant-based mince curry between bowls. Garnish with crushed peanuts. Enjoy!
