Thai Yellow Veggie Curry with Spinach & Rice

Thai Yellow Veggie Curry with Spinach & Rice

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 24, 2019.
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Ingredients

Rice

  • 1 cup brown rice
  • 1 cup frozen peas

Curry

  • 1/2 brown onion, finely diced
  • 200g diced pumpkin
  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 makrut lime leaf, thinly shredded
  • 1 clove garlic, minced
  • 1/2 Tbsp minced ginger
  • 1/2-1 pack yellow curry paste
  • 400ml coconut milk
  • 1/2 cup vegetable stock
  • 1/2 pack baby spinach
  • 2 tsp soy sauce
  • 1 pack peanut butter

To Serve

  • 1/2 pack chopped peanuts
  • Pinch of garlic chilli blend

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, cook onion for about 3 minutes, until softened. Add pumpkin, carrot, makrut lime leaf, garlic, ginger and yellow curry paste. Cook, stirring for 1-2 minutes, until fragrant.
  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 2766 kj
661 kcal
Protein 16.4g
Carbohydrate 53.3g
Fat 40.9g