Thai Peanut Curry Salad with Pumpkin, Edamame & Golden Rice

Thai Peanut Curry Salad with Pumpkin, Edamame & Golden Rice

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, December 8, 2019.
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Ingredients

Rice

  • 3/4 cup jasmine rice
  • 1 cup + 2 Tbsp water
  • 1 pack rice spices
  • 1/2 pack baby kale, roughly chopped

Pumpkin

  • 1 pack pumpkin
  • 1 1/2 cups edamame beans
  • 1/2 pack chopped peanuts
  • 1 tsp soy sauce

Sauce

  • 1 1/2 Tbsp vegan Panang curry paste
  • 1/2 cup lite coconut milk
  • 1 pack peanut butter
  • Juice of 1/2 lime
  • 1/2 tsp sugar
  • 1 tsp honey

Cucumber

  • 1/2 telegraph cucumber, diced 1cm
  • 1/2 Tbsp vinegar

To Serve

  • 1 pack crispy shallots
  • 1/2 bunch coriander, picked
  • 1/2 lime, cut into wedges

Steps

  1. Preheat oven to 220°C. Cook rice. Combine rice, water measure, rice spices and a pinch of salt in a pot. Stir and bring to a boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Once rice has finished cooking, fold through kale and season to taste.
  2. Prep & cook pumpkin. Toss pumpkin on a lined oven tray with a drizzle of oil and a pinch of salt. Roast for about 25 minutes, until tender. Add edamame, peanuts and soy sauce to tray, toss to combine and roast a further 4-5 minutes, until hot and toasted.
  3. Prep sauce. Combine all curry sauce ingredients in a pot and bring to a simmer. Simmer for 2-3 minutes, until slightly thickened.
  4. Prep cucumber. In a small bowl, mix cucumber and vinegar together and season to taste.
  5. Serve rice with pumpkin, sauce, cucumber, crispy shallots, coriander and lime.

Nutritional Information

Energy 2213 kj
529 kcal
Protein 19.4g
Carbohydrate 67.8g
Fat 19.9g