Lemongrass coconut curry, seasonal vegetables with aged basmati rice

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
New potatoes*
Couple
Half
Family
Half
Lemongrass curry paste
Couple
1 pottle
Family
1 pottle
Coconut cream
Couple
1 tin
Family
2 tins
Aged basmati rice
Couple
1 packet
Family
1 packet
Carrot
Couple
1
Family
2
Broccoli
Couple
1 small
Family
1 large
Green beans
Couple
1 bag
Family
1 bag
Roast peanuts
Couple
1 packet
Family
1 packet

The curry paste is packed with a heap of lemongrass and lime leaf. Make sure you fry it well to help break it down.

*The new potatoes are a shared ingredient. Use half for each dish.

 

Instructions

1

Dice the onion.

Wash the new potatoes and cut into large bite-sized pieces.

2

Heat a drizzle of oil in a saucepan over a medium heat, add the onion and sweat for 3 minutes. Next add the curry paste and cook for another 1 or 2 minutes, stirring regularly.

Rinse rice thoroughly under a cold tap, until the water runs clear. Add the rice to the boiling water, bring back boil, then reduce the heat to a simmer and cook for 15 minutes, or until tender, stirring occasionally.

3

Add the potatoes to the curry, along with the coconut cream, then rinse the coconut cream tin with half the amount of water. Add to the curry. Reduce the heat to low and cook for another 10 minutes or so. Add more water, if necessary.

4

Prep the broccoli by removing the stalk. Peel the stalk with a knife and then cut into 1 cm rounds. Cut the broccoli head into bite-sized florets.

Trim the tops off the green beans.

Peel and slice the carrot into half-moons.

5

Add the broccoli, green beans and carrot to the curry and cook for 5 minutes. Taste and add more salt, as needed.

 

 

7

Serve rice in bowls and top with the curry. Garnish with the roast peanuts. Enjoy!



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