Thai Sweet Potato & Eggplant Red Curry

Name: Thai Sweet Potato & Eggplant Red Curry with Roasted Cashews & Brown Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet brown rice; 3 cup water; 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; 2 tsp soy sauce; 1 tsp brown sugar; 1 packet roasted cashews

with Roasted Cashews & Brown Rice

4.0(348)

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Calories

:

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Protein

:

18.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Veggie

Allergens:

Soy
Gluten
Tree Nuts
May contain traces of allergens
Peanuts
Milk
Sesame
Soy

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

(Contains: Soy; May be present: Peanuts.)

1 tin

coconut milk

1 packet

roasted cashews

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

Not included in your delivery

olive oil

3 cup

water

2 tsp

soy sauce

(Contains: Soy, Gluten;)

1 tsp

brown sugar

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

PDF

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.

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.

3

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

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.