Red Thai Style Sweet Potato Curry and Zesty Riced Cauliflower
with Baby Spinach and Peas
Our Red Thai Style Sweet Potato Curry and Zesty Rice Cauliflower is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
2 unit(s)
Sweet Potato
250 grams
Riced Cauliflower
1 unit(s)
Lime
2 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
40 grams
Baby Spinach
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Heat a medium frying pan on medium-high heat with a drizzle of oil.
Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper. Cover to keep warm until serving.
Meanwhile, zest and quarter the lime.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Add the garlic and red Thai style paste to the pan. Fry until fragrant, 1 min.
Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until slightly thickened, 4-5 mins.
Taste and season with salt and pepper if needed.
Stir in the peas and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
When the sweet potato is ready, stir it into the curry. Reheat if necessary, then remove from the heat and stir in a good squeeze of lime juice.
Stir through the lime zest through the cauli rice.
Share the zesty cauli rice between your serving bowls.
Spoon over the Thai style curry to finish.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
