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Yellow Thai Style Veggie Curry
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Yellow Thai Style Veggie Curry

Yellow Thai Style Veggie Curry

with Roasted Cauliflower and Zesty Jasmine Rice

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:
Under 650 calories
Veggie
Spicy
WeightWatchers
Climate Conscious
Allergens:
Sesame
Cereals containing gluten
Soya

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 Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

300 grams

Cauliflower Florets

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

1 unit(s)

Green Pepper

(May contain Celery)

1 unit(s)

Pak Choi

½ unit(s)

Lime

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kcal)603 kcal
Energy (kJ)2524 kJ
Fat26.6 g
of which saturates20 g
Carbohydrate77.4 g
of which sugars10.1 g
Protein14.4 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Baking Tray
Zester
Large Saucepan

Instructions

Cook the Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the 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).

Roast the Cauli
2

Meanwhile, halve any large cauliflower florets and pop them onto a large baking tray.

Drizzle with oil, sprinkle over the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. 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.

Prep Time
3

While the cauli roasts, halve the green 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).

Build the Flavour
4

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, stir-fry the pepper chunks 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 and coconut milk, then stir to combine.

Curry On
5

Bring the curry to the boil, then 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 from a lime wedge. 

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.

Finish and Serve
6

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the Thai style veggie curry. 

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!