Sweet Potato & Aubergine Malaysian Laksa Curry
with Brown Rice
At the Fresh Farm our chefs love a good adventure. This aubergine laksa is an absolute flavour rollercoaster with the sweetness of coconut milk matched with the tang of lime and coriander. Fancy a ride? Get cooking!
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.
Ingredients
1
Onion
1
Garlic Clove
1
Ginger
1
Aubergine
(May contain Celery)
¾
Sweet Potato
1
Brown Basmati Rice
2
Malay Curry Powder
200
Coconut Milk
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
â…“
Red Split Lentils
½
Lime
3
Coriander
½
Kale and Rainbow Chard Mix
Nutritional information
Utensils
Instructions
Peel and finely chop your onion, garlic and ginger. Cut the top off the aubergine, slice in half lengthways, slice each half into four strips to make eight lenghts in total, then roughly chop these into 1½ cm cubes. Chop the sweet potato into 1½cm cubes as well (no need to peel, the skin is very good for you!).
Boil a large pot of water with ¼ tsp of salt. Rinse the brown rice under running water for 30 seconds. Tip the rice into the boiling water and rapidly boil for around 25 mins. Tip: The rice will be ready once soft enough to eat, yet retaining some chewiness.
Place a large saucepan on medium-low heat and add 1 tbsp of oil (coconut oil is best if you happen to have some!). Add your onion and saute for 8-10 mins.Tip: Remember to stir your onions occasionally to stop them sticking!
Now add the garlic, ginger and your Malay curry powder to the onion pan and stir for 30 seconds to release the aromatic spices. Next add the coconut milk, 450ml of boiling water, your stock pot, sweet potato and the red lentils. Bring to the boil and bubble away for 5 mins. Then add the aubergine, turn the heat down slightly, cover and leave to simmer for a further 12 mins.
In the meantime, juice half your lime and roughly chop the coriander.
Now stir the mixed kale and rainbow chard into the curry and leave to gently simmer for 3-5 mins, until nicely wilted.
Remove the pan from the heat and stir in the lime juice, coriander, ¼ tsp of salt and ¼ tsp of black pepper (if you think it needs it).
Your rice should now be fully cooked. Drain the rice and serve in bowls topped with your veggie curry. Enjoy!
