HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Roast Veggie Curry
Southeast Asian Roast Veggie Curry

Southeast Asian Roast Veggie Curry

with Brown Rice & Crushed Peanuts

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Enjoy a bowl of creamy and rich Southeast Asian curry, loaded with nutritious veggies and aromatic spices. With a sprinkling of crushed peanuts to finish it all off, this delicious meal is sure to beat your local takeaway joint!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

brown rice

1 unit


1 unit


2 clove


1 knob


½ unit


1 bunch


1 bunch

Asian greens

½ unit

long green chilli

1 bunch


1 sachet

Southeast Asian spice blend

1 tin

coconut milk

1 packet

crushed peanuts


Not included in your delivery

olive oil

3 cup


1 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat44.4 g
of which saturates25.2 g
Carbohydrate93.1 g
of which sugars19.2 g
Dietary Fibre0 g
Protein23.8 g
Cholesterol0 mg
Sodium446 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Rinse the brown rice well. In a medium saucepan, bring the brown rice and water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25- 30 minutes. Drain the rice and return to the saucepan.


While the rice is cooking, cut the kumara and carrot (both unpeeled) into 1cm chunks. Place the kumara, carrot, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, finely grate the garlic (or use a garlic press). Finely grate the ginger. Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Trim and cut the broccolini into thirds. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using. Roughly chop the coriander.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic, ginger, lemon zest and Southeast Asian spice blend to the pan and cook until fragrant, 1 minute. Add the coconut milk and broccolini and bring to the boil. Simmer until the broccolini is tender, 4-5 minutes. Stir through the Asian greens and cook until wilted, 1-2 minutes.


Stir the soy sauce, brown sugar and roasted veggies through the curry.


Divide the brown rice between bowls and top with the Southeast Asian roast veggie curry. Sprinkle with the crushed peanuts and garnish with the coriander and chilli (if using). Serve with the lemon wedges.