Thai Yellow Veggie Curry with Spinach & Rice

Thai Yellow Veggie Curry with Spinach & Rice

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, May 24, 2020.
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Ingredients

Rice

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

Curry

  • 1 brown onion, finely diced
  • 1 carrot, cut in half lengthways & thinly sliced
  • 2 makrut lime leaf, thinly sliced
  • 2 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 drizzle of oil
  • 400g diced pumpkin
  • 2 tsp yellow curry paste
  • 400ml coconut milk
  • 1 cup vegetable stock
  • 75g baby spinach
  • 1 Tbsp soy sauce
  • 2 packs smooth peanut butter

To Serve

  • 1 pack chopped peanuts
  • 1 pinch of garlic chilli blend

Steps

  1. Before you start. Bring a pot of hot salted tap water to the boil.
  2. Cook rice. 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.
  3. Prep veggies. Prep onion, carrot, makrut lime leaf, garlic and ginger.
  4. Cook curry. Heat 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. Cook, stirring, for 1-2 minutes, until fragrant.
  5. Finish curry. Add coconut milk and stock to pot 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. Season to taste with salt and pepper.
  6. Serve. Rice topped with curry, peanuts and garlic chilli blend.

Nutritional Information

Energy 2368 kj
566 kcal
Protein 15.6g
Carbohydrate 63.0g
Fat 25.8g