Southeast Asian Roast Veggie Curry

Name: Southeast Asian Roast Veggie Curry with Brown Rice & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 brown rice; 3 cup water; 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; 1 tin coconut milk; 2 tsp soy sauce; 1 tsp brown sugar; ½ long red chilli; 1 bag coriander; 1 packet crushed peanuts

with Brown Rice & Crushed Peanuts

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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:

Gluten

•Soy

•Peanuts

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

brown rice

sweet potato

carrot

2 clove

garlic

1 knob

ginger

lime

1 bunch

baby broccoli

1 bunch

Asian greens

1 sachet

Southeast Asian Spice Blend

1 tin

coconut milk

long red chilli

1 bag

coriander

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

3 cup

water

2 tsp

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)3959 kJ

Calories0 kcal

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

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

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.

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.

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.

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.

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

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.