Patrick likes to think he’s pretty ‘down with the kids’ (though the fact that he even uses that phrase speaks volumes about how cool he really is!). Recently he’s been noticing a big trend for eating cauliflower, beyond the usual cheese-covered stuff you might eat with your Sunday lunch. Tonight, you’ll be giving it a Thai spin with our delicious Panang paste. At this rate we may even see kale on the menu in the near future!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Brown Basmati Rice
Panang Curry Paste
Vegetable Stock Pot(ContainsCelery, Sulphites)
Drain and thoroughly rinse the lentils. Peel and finely chop the onion. Peel the ginger using the edge of a spoon and then very finely chop (or grate it). Peel and very finely chop the garlic. Chop the green beans widthways into three pieces, discarding the ends.
Bring a large pot of water to a rapid boil on high heat. Rinse the brown rice under running water for 30 seconds. Add the rice with a pinch of salt to the water and cook on high heat for around 25 mins (topping up the water if you need to).
Heat a splash of olive oil in a frying pan on medium-low heat. Once warm add your onion, ginger and garlic with a pinch of salt and pepper and slowly cook for 5 mins.
Add the panang curry paste and cook for 1 minute before adding the coconut milk. Add the stock pot with the water (as stated in the ingredient list) and turn the heat to medium.
Separate the cauliflower into florets. Add your green beans to your curry sauce. Put a lid on the pan and let it gently bubble away for 5 mins, before adding your cauliflower florets and removing the lid. Cook for a further 5 mins.
Lastly, chop the coriander and stir both this and your lentils through your curry, before serving it on top of your brown rice.