Southeast Asian Roast Veggie Curry
with Crushed Peanuts
Ingredients
Ginger
1 packet
Crushed Peanuts
1
Kumara
1 sachet
Coriander
Fresh Chilli
1
Asian Greens
1 sachet
Southeast Asian Spice Blend
1 packet
Coconut Milk
1
Baby Broccoli
1
Carrot
1
Lemon
1 packet
Brown Rice
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Rinse the brown rice well. In a medium saucepan, bring the rice and water (for the rice) 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 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 (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 through the soy sauce, brown sugar and roasted veggies.
Divide the brown rice between bowls and top with the Southeast Asian roast veggie curry. Sprinkle with the crushed peanuts, coriander and garnish with the chilli (if using). Serve with the lemon wedges.
