Rich, creamy and lightly spiced, Thai yellow curry is universally popular. Add cubes of roasted eggplant, tender-crisp broccoli and Asian greens to make a delicious veggie curry that'll put a smile on everyone's dial.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
yellow curry paste
roasted peanuts(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
soy sauce(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into 2cm pieces. Place the eggplant on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a generous pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
While the eggplant is roasting, cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Slice the lime into wedges. Finely grate the ginger.
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
When the eggplant has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and a dash of water and cook until slightly softened, 2-3 minutes. Add the yellow curry paste (see ingredients list) and ginger and cook until fragrant, 1-2 minutes. SPICY! The curry paste is spicy so add even less if you prefer your curry mild.
Add the coconut milk and bring to the boil over a high heat. Reduce the heat to medium and simmer until slightly reduced, 2-3 minutes. Add the soy sauce, Asian greens and roasted eggplant and cook, stirring, until the Asian greens are tender, 1-2 minutes.
Divide the rice between bowls and top with the Thai eggplant and broccoli curry. Sprinkle with the roasted peanuts and chilli flakes (if using). Serve with the lime wedges.