Thai Yellow Veggie Curry with Spinach & Rice

Thai Yellow Veggie Curry with Spinach & Rice

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 24, 2019.
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Ingredients

Rice

  • 1 1/2 cups brown rice
  • 250g frozen peas

Curry

  • 1 brown onion, finely diced
  • 1 pack diced pumpkin
  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 makrut lime leaf, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp minced ginger
  • 1/2-1 pack yellow curry paste
  • 400ml coconut milk
  • 1/2 cup vegetable stock
  • 1/2 pack baby spinach
  • 1 tsp soy sauce
  • 2 packs peanut butter

To Serve

  • 1 pack chopped peanuts
  • Pinch of garlic chilli blend (optional, adults)

Steps

  1. Bring a pot of hot salted tap water to the boil. Cook rice & peas. Cook rice in pot of boiling water for 18-20 minutes, until tender. Add peas for final 3 minutes of cook time. Drain and return to pot. Keep warm.
  2. Prep veggies for curry.
  3. Cook curry. Heat a drizzle of oil in a pot on medium-high heat, add onion and cook for about 3 minutes, until softened. Add pumpkin, carrot, makrut lime leaf, garlic, ginger and yellow curry paste (to taste). Cook, stirring for 1-2 minutes, until fragrant. For a spicier curry for adults, add more curry paste at the end.
  4. Finish curry. Add coconut milk and stock to pot with veggies and simmer for 10-15 minutes, until pumpkin is tender and sauce has thickened. Remove pot from heat and stir through spinach, soy sauce and peanut butter.
  5. Serve rice topped with curry, peanuts and garlic chilli blend.

Nutritional Information

Energy 2416 kj
577 kcal
Protein 16.1g
Carbohydrate 60.3g
Fat 28.7g