Indonesian Inspired Curry Q3
with Courgette, Green Beans and Star Anise Rice
- Wheat
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
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 cashews and the herbal notes of coriander.
Ingredients
1 unit(s)
Bell Pepper
400 milliliter(s)
Coconut Milk
150 grams
Green Beans
150 grams
Basmati Rice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 pot(s)
Star Anise
1 unit(s)
Onion
½ unit(s)
Lime
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Vegetable Stock Powder
12.5 grams
Yellow Thai Style Paste
1 unit(s)
Ginger
25 grams
Cashew Pieces
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water
Nutritional information
Instructions
Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the basmati rice, half the vegetable stock pot and the star anise. Stir to dissove the stock pot then cover with a lid, lower the heat to medium and cook for 10 mins. Remove from the heat and set aside (still covered) for another 10 mins. The rice will finish cooking in its own steam.
Meanwhile, halve, peel and thinly slice the onion into half moons. Peel and grate the ginger. Halve, then remove the core from the red pepper and chop into 2cm pieces. Remove the top and bottom from the courgette. Halve lengthways and slice into 1cm wide half moons. Trim the tops from the green beans and chop in half. Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a frying pan on medium heat. Add the onion, stir and cook until soft, 5 mins. Add the ginger and yellow curry paste (add less if you don't like things too hot!) along with a pinch of sugar (if you have some) and cook, stirring, for 1 minute more. Add the green beans, pepper, courgette, coconut milk and remaining stock pot. Stir to dissolve the stock pot, then simmer until thickened, 10 mins.
While the curry cooks, put another frying pan on high heat and add the cashew nut pieces (no oil). Toast until golden, 2-3 mins. Shake the pan often. Tip: Watch your nuts like a hawk as they burn easily! Remove from the pan and set aside.
When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if desired. Fluff up the rice with a fork and remove the star anise.
Serve the rice in bowls with a generous portion of Indonesian curry on top. Finish by sprinkling over the chopped coriander and toasted cashew nuts. Enjoy!
