Thai Yellow Curry & Roasted Veggies
with Garlic Rice & Crushed Peanuts
Embrace the sunset with this roast veggie and makrut lime leaves (for that touch of citrusy goodness) yellow curry. Garnish with crushed peanuts to add a bit of nutty crunch and this creamy, spiced dish is done.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 portion
cauliflower
1
Brown Onion
1 packet
peeled pumpkin pieces
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
fresh chilli (optional)
2 leaves
makrut lime leaves
½ packet
yellow curry paste
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
coconut milk
1 bag
salad leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
herbs
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
1.25 cup
water (for the rice)
⅓ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut cauliflower into small florets. Cut onion into wedges. Place carrot, cauliflower, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop garlic. In a medium saucepan, melt plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add water (for the rice), a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Meanwhile, thinly slice fresh chilli (if using). Remove centre veins from makrut lime leaves, then very finely chop.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.
When veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Add yellow curry paste (see ingredients), ginger paste and makrut lime leaves and cook until fragrant, 1-2 minutes.
Add coconut milk, the brown sugar and water (for the curry). Stir to combine and cook until slightly thickened, 1-2 minutes. Remove pan from heat, stir through the roasted veggies and salad leaves until wilted. Season to taste.
TIP: Add a splash more water if the curry mixture looks too thick.
Divide garlic rice between bowls. Top with Thai yellow curry and roasted veggies. Garnish with crushed peanuts and chilli (if using). Tear over herbs to serve.