Southeast Asian Roast Veggie Curry
with Brown Rice & Crushed Peanuts
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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!
Ingredients
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
1 tin
coconut milk
½
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
Utensils
Cooking Steps
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.
