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 Malaysian 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)
Bring a large pot of water to a rapid boil on high heat. Rinse the 1⁄2 cup of brown rice under running water for half a minute. Add the rice with 1⁄4 tsp of salt to the water and cook on high heat for around 25 mins (topping up the water if you need to).
Drain and thoroughly rinse the lentils. Peel and finely dice the onion. Peel the ginger using the edge of a spoon and then very finely chop (or grate it). Peel and very finely dice the garlic. Chop the green beans widthways into 3 pieces, disregarding the ends.
Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Once warm add the 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 one minute before adding the coconut milk. Add half the stock cube with 100ml of water and turn the heat to medium.
Separate the cauliflower florets into bite size pieces and add these and the green beans into the curry sauce. Put a lid on the pan and let it gently bubble away for 10 mins, before removing the lid and cooking for a further 5 mins.
Lastly chop a few tbsp of coriander and stir both this and the lentils through the curry before serving it on top of your brown rice.
*What do you think of kale? Tasty or just a bit scratchy while you eat it? Let us know on our Facebook page! Facebook.com/ hellofreshuk