HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Roast Veggie Curry
topBanner
Southeast Asian Roast Veggie Curry

Southeast Asian Roast Veggie Curry

with Brown Rice & Crushed Peanuts

Vegetarian
Read more

Enjoy a bowl of creamy and rich Southeast Asian curry, loaded with nutritious veggies and aromatic spices. With a sprinkling of crushed peanuts to finish it all off, this delicious meal is sure to please!

Tags:Veggie
Allergens:GlutenSoyPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown rice

1

sweet potato

1

carrot

2 clove

garlic

1 knob

ginger

½

lime

1 bunch

baby broccoli

1 bunch

Asian greens

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

1 tin

coconut milk

½

long red chilli

1 bag

coriander

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

3 cup

water

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3959 kJ
Fat50.5 g
of which saturates26.4 g
Carbohydrate84 g
of which sugars20 g
Dietary Fibre0 g
Protein21.7 g
Cholesterol0 mg
Sodium587 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Rinse the brown rice well. In a medium saucepan, bring the rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25- 30 minutes. Drain and return to the saucepan.

2

While the rice is cooking, cut the sweet potato and carrot (both unpeeled) into 1cm chunks. Place the sweet potato and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

3

While the veggies are roasting, finely grate the garlic and ginger. Zest the lime to get a generous pinch, then slice into wedges. Cut the baby broccoli into thirds. Roughly chop the Asian greens.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic, ginger and Southeast Asian spice blend and cook until fragrant, 1 minute. Add the coconut milk and baby broccoli and bring to the boil. Simmer until the baby broccoli is tender, 4-5 minutes. Stir through the Asian greens and cook until wilted, 1-2 minutes.

5

Stir through the lime zest, soy sauce, brown sugar, a squeeze of lime juice and the roasted veggies.

6

Thinly slice the long red chilli (if using). Roughly chop the coriander. Divide the brown rice between bowls and top with the Southeast Asian roast veggie curry. Sprinkle with the crushed peanuts, coriander and garnish with the red chilli. Serve with any remaining lime wedges.