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Yellow Thai Style Veggie Curry

Yellow Thai Style Veggie Curry

with Roasted Cauliflower and Zesty Jasmine Rice

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This delicious Yellow Thai Style Veggie Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 caloriesVeggieSpicyClimate Conscious
Allergens:SesameCereals containing glutenSoya

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Cauliflower Florets

1 pot(s)

Thai Style Spice Blend


150 grams

Jasmine Rice

1 unit(s)

Green Pepper

1 unit(s)

Pak Choi

½ unit(s)


1 sachet

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2355 kJ
Energy (kcal)563 kcal
Fat22.2 g
of which saturates16.7 g
Carbohydrate75.6 g
of which sugars8.2 g
Protein13 g
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any large cauliflower florets and pop them onto a large baking tray. Drizzle with oil, season with salt, pepper and the Thai style spice blend (use less if you'd prefer things milder). Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.


While the cauliflower roasts, pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).


While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim the pak choi, then thinly slice lengthways.
Zest and cut the lime into wedges (see ingredients for amount).


Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the pepper and stir-fry until beginning to soften and colour, 4-5 mins.
Stir in the yellow Thai style paste to coat and cook for 1 min more.
Add the pak choi, coconut milk and water for the sauce (see pantry for amount), then stir to combine. Bring to the boil, then turn the heat to medium-low.


Simmer the curry until the veg is tender, 4-5 mins.
Stir the roasted cauli through the curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice.
Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.


Fluff up the rice with a fork and stir through the lime zest.
Share the zesty rice between your bowls and top with the veggie curry.
Serve any remaining lime wedges alongside for squeezing over. Enjoy!