Sweet Chilli Cauli, Prawn and Chickpea Red Thai Style Curry
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Sweet Chilli Cauli, Prawn and Chickpea Red Thai Style Curry

with Jasmine Rice and Coriander

Tags:
Quick
Allergens:
Sesame
Celery
Crustaceans

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

300 grams

Cauliflower Florets

1 carton(s)

Chickpeas

1 unit(s)

Lime

1 bunch(es)

Coriander

150 grams

Jasmine Rice

32 grams

Sweet Chilli Sauce

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

½ tsp

Sugar

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Nutritional information

Energy (kJ)3289 kJ
Energy (kcal)786 kcal
Fat31.5 g
of which saturates20.7 g
Carbohydrate94.2 g
of which sugars16 g
Protein28.8 g
Salt3.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Kettle
Knife
Sieve
Large Saucepan

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Halve any large cauliflower florets.

b) Pop the cauli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins.

2

a) Meanwhile, boil a half-full kettle. Drain and rinse the chickpeas. 

b) Halve the lime.

c) Roughly chop the coriander (stalks and all).

3

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

b) When the cauli is halfway through cooking, remove from the oven and drizzle over the sweet chilli sauce.

c) Turn to glaze the cauli, then return to the oven for the remaining time. 

4

a) When the rice has 5 mins remaining, heat a drizzle of oil in a large saucepan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir-fry for 2-3 mins.

c) Stir in the red Thai style paste and Thai style spice blend (add less if you'd prefer things milder) until fragrant, 30 secs.

c) Stir in the coconut milk, chickpeas, veg stock paste, and sugar (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

5

a) When the rice is cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

b) Remove from the heat and add a squeeze of lime. Taste and season with salt, pepper or lime juice. Add a splash of water if you feel it needs it.

c) When everything's ready, stir the roasted cauli into the sauce.

6

a) Share your rice between your serving bowls.

b) Spoon over the prawn red Thai style curry.

c) Sprinkle over the coriander and serve with any remaining lime wedges for squeezing over.

Enjoy!

7

Step 4 MOD: If you’re adding prawns, drain and add to the pan before the spices. Fry, 2-3 mins, then add the spices and continue as instructed. The prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

 

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