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Thai Sweet Potato & Eggplant Red Curry
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Thai Sweet Potato & Eggplant Red Curry

Thai Sweet Potato & Eggplant Red Curry

with Roasted Cashews & Brown Rice

This sweet potato and eggplant curry is a little bit spicy, a little bit salty and totally delicious! It’s packed with veggie goodness and sprinkled with roasted cashews for extra flavour and crunch. Dig in!

Tags:
Veggie
Allergens:
Soja
Gluten
Tree Nuts

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1

sweet potato

1

carrot

1

eggplant

1

brown onion

2 clove

garlic

2 leaves

makrut lime leaves

1 bag

baby spinach leaves

¾ tin

Thai red curry paste

1 tin

coconut milk

1 packet

roasted cashews

Not included in your delivery

olive oil

3 cup

water

2 tsp

soy sauce

1 tsp

brown sugar

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Nutritional Values

per serving
Energy (kJ)4087 kJ
Fat50.5 g
of which saturates26.5 g
Carbohydrate95.8 g
of which sugars29.6 g
Protein18.9 g
Sodium1435 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Cook the brown rice
1

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

Roast the veggies
2

While the brown rice is cooking, chop the sweet potato (unpeeled) into 1cm chunks. Chop the carrot (unpeeled) into 1cm chunks. Cut the eggplant into 2cm chunks. Place the sweet potato, carrot and eggplant on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

Get prepped
3

Finely chop the brown onion. Finely chop the garlic. De-stem then very finely chop the makrut lime leaves.

Start the curry
4

SPICY! The curry paste is spicy, use less if you're sensitive to heat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic, lime leaves and Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk and bring to the boil. Simmer on medium heat until thickened, 1-2 minutes.

Finish the curry
5

Stir through the baby spinach leaves, soy sauce, brown sugar and roasted veggies.

Serve up
6

Divide the brown rice between bowls and top with the Thai sweet potato and eggplant red curry. Sprinkle with the roasted cashews.

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