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Fragrant Indonesian Style Vegetable Curry
Fragrant Indonesian Style Vegetable Curry

Fragrant Indonesian Style Vegetable Curry

with Courgette, Green Beans and Basmati Rice

They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted peanuts.

Tags:
Extra spicy
Veggie
Allergens:
Peanut
Celery
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Red Onion

1

Bell Pepper

(May contain traces of: Celery)

1

Courgette

(May contain traces of: Celery)

150

Green Beans

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1

Yellow Thai Style Paste

1

Ginger Puree

200

Coconut Milk

10

Vegetable Stock Paste

(Contains: Celery)

½

Lime

15

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Star Anise

Not included in your delivery

300

Water for the Rice

75

Water for the Sauce

Nutritional information

Energy (kJ)2813 kJ
Energy (kcal)672 kcal
Fat29 g
of which saturates17 g
Carbohydrate85 g
of which sugars13 g
Protein17 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Medium Saucepan
Lid
Grill Pan
Small Bowl
Fork

Instructions

Get Prepped
1

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette, then halve lengthways. Slice into 1cm wide half moons. Trim the green beans and chop in half. Zest and halve the lime. Roughly chop the peanuts.

Cook the Rice
2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice, star anise and 1/4 tsp salt. Cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Toast the Nuts
3

Heat a large frying pan on medium heat (no oil). Once hot, add the peanuts and dry-fry until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, pop them into a small bowl and set aside.

Cook the Curry
4

Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the onion and stir-fry until soft, 3-4 mins. Add the ginger puree and yellow Thai style paste along with a pinch of sugar (if you have some). Stir-fry for 1 min more. Add the green beans, pepper and courgette, then stir-fry until starting to soften, 3-4 mins. Stir in the coconut milk, water for the sauce (see ingredients for amount) and veg stock paste. Reduce the heat and simmer until the curry has thickened and the vegetables are tender, 4-5 mins.

Finish Up
5

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if needed. Remove the star anise from the rice, fluff it up with a fork then stir through the lime zest.

Serve
6

When everything is ready, serve the rice in bowls with the Thai style veggie curry on top. Finish by sprinkling over the toasted peanuts. Enjoy!

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