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Thai Red Sweet Potato & Eggplant Curry

Thai Red Sweet Potato & Eggplant Curry

with Roasted Cashews & Brown Rice

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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:SoyGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

brown rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

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

(ContainsSoyMay be present Peanuts)

1 tin

coconut milk

1 packet

roasted cashews

(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

3 cup

water

2 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4087 kJ
Fat50.5 g
of which saturates26.5 g
Carbohydrate95.8 g
of which sugars29.6 g
Dietary Fiber0 g
Protein18.9 g
Cholesterol0 mg
Sodium1435 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
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, makrut lime 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.

5

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

6

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