Thai Eggplant & Broccoli Yellow Curry
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Thai Eggplant & Broccoli Yellow Curry

Thai Eggplant & Broccoli Yellow Curry

with Roasted Peanuts

Rich, creamy and lightly spiced, Thai yellow curry is universally popular. Add cubes of roasted eggplant, tender-crisp broccoli and Asian greens to make a delicious veggie curry that'll put a smile on everyone's dial.

Tags:
Not Suitable for Coeliacs
•Naturally Gluten-Free
Allergens:
Soy
•Gluten
•Peanut

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

eggplant

1 head

broccoli

1 bunch

Asian greens

½ unit

long red chilli

1 bag

coriander

1 knob

ginger

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 tub

yellow curry paste

(May be present: Crustacean. )

1 tin

coconut milk

1 packet

roasted peanuts

(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3500 kcal
Fat43.8 g
of which saturates25.3 g
Carbohydrate74.6 g
of which sugars7.9 g
Dietary Fibre0 g
Protein22.6 g
Cholesterol0 mg
Sodium1220 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Non-Stick Pan
•Lid
•Medium Pan

Instructions

roast eggplant
1

Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into 2cm pieces. Place the eggplant on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a generous pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

get prepped
2

While the eggplant is roasting, cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the long red chilli (if using) (see ingredients list). Roughly chop the coriander. Finely grate the ginger.

cook rice
3

In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek

start curry
4

When the eggplant has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and cook until slightly softened, 3-4 minutes. Add the yellow curry pasteand ginger and cook until fragrant, 1-2 minutes. SPICY! The curry paste is spicy so add even less if you prefer your curry mild.

finish curry
5

Add the coconut milk and bring to the boil over a high heat. Reduce the heat to medium and simmer until slightly reduced, 2-3 minutes. Add the soy sauce, Asian greens and roasted eggplant and cook, stirring, until the Asian greens are tender, 1-2 minutes.

serve up
6

Divide the rice between bowls and top with the Thai eggplant and broccoli curry. Sprinkle with the roasted peanuts, chopped coriander and chilli (if using).