Thai Red Curry

with Peanut Butter, Eggplant and Broccoli

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the ginger and garlic. Trim and roughly chop the spring onion. Finely chop the coriander stems (reserve the leaves). Peel the eggplant in a stripey pattern and chop it into cubes. Chop the broccoli into bite-size pieces. 

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2 Roast veg

Place the eggplant and whole mushrooms on a baking tray. Drizzle generously with vegetable oil and season with salt. Roast for 25 min. 

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3 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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4 Blitz

Meanwhile, place the spring onion, garlic, ginger, coriander seedscoriander stemsred curry paste (spicy!) and 2/3/4 tbsp vegetable oil in a food processor and blitz until smooth. 

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5 Simmer

Heat a large pan over a medium heat. Once hot, add the bllitzed paste and cook for 2 min. Add the measured waterlime leavessoy sauce and vegetable stock cube. Simmer for 5 min. Add the broccolicoconut milk, and peanut butter and simmer for 4 min further. 

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6 Serve

Meanwhile, slice the chilli. Once ready, add the mushrooms and eggplant, season with lime juice and serve over the rice. Garnish with the chilli (spicy!) and reserved coriander leaves

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Not got a food processor? Use a pestle and mortar instead!

Did you know that broccoli contains as much calcium gram per gram as milk?

Cooking Time: 35 min

Equipment Required: Food processor

Cals 734 · Prot 24 · Carbs 97 · Fat 36

Dairy-Free

Ingredients

Number of people

Curry

Ginger 30 Grams
Garlic cloves 3 Pieces
Spring onion 50 Grams
Fresh coriander 15 Grams
Eggplant 1 Piece
Broccoli 200 Grams
Chestnut mushrooms 250 Grams
Vegetable oil 3 Tbsp
Salt 0.5 Tsp
Coriander seeds 2 Grams
Red curry paste 20 Grams
Water 150 ML
Lime leaves 3 Pieces
Soy sauce 10 ML
Vegetable stock cube 0.5 Pieces
Coconut milk 200 ML
Peanut butter 30 Grams
Red chilli large 1 Piece
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 350 ML

Did you know that broccoli contains as much calcium gram per gram as milk?

Cooking Time: 35 min

Equipment Required: Food processor

Cals 734 · Prot 24 · Carbs 97 · Fat 36

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the ginger and garlic. Trim and roughly chop the spring onion. Finely chop the coriander stems (reserve the leaves). Peel the eggplant in a stripey pattern and chop it into cubes. Chop the broccoli into bite-size pieces. 

photo

2 Roast veg

Place the eggplant and whole mushrooms on a baking tray. Drizzle generously with vegetable oil and season with salt. Roast for 25 min. 

photo

3 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

4 Blitz

Meanwhile, place the spring onion, garlic, ginger, coriander seedscoriander stemsred curry paste (spicy!) and 2/3/4 tbsp vegetable oil in a food processor and blitz until smooth. 

photo

5 Simmer

Heat a large pan over a medium heat. Once hot, add the bllitzed paste and cook for 2 min. Add the measured waterlime leavessoy sauce and vegetable stock cube. Simmer for 5 min. Add the broccolicoconut milk, and peanut butter and simmer for 4 min further. 

photo

6 Serve

Meanwhile, slice the chilli. Once ready, add the mushrooms and eggplant, season with lime juice and serve over the rice. Garnish with the chilli (spicy!) and reserved coriander leaves

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Not got a food processor? Use a pestle and mortar instead!

Ingredients

Number of people

Curry

Ginger 30 Grams
Garlic cloves 3 Pieces
Spring onion 50 Grams
Fresh coriander 15 Grams
Eggplant 1 Piece
Broccoli 200 Grams
Chestnut mushrooms 250 Grams
Vegetable oil 3 Tbsp
Salt 0.5 Tsp
Coriander seeds 2 Grams
Red curry paste 20 Grams
Water 150 ML
Lime leaves 3 Pieces
Soy sauce 10 ML
Vegetable stock cube 0.5 Pieces
Coconut milk 200 ML
Peanut butter 30 Grams
Red chilli large 1 Piece
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Salt 0.5 Tsp
Water 350 ML
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