with spinach and rice
This creamy pea curry is inspired by a number of different cuisines. That's why it's bursting with flavour, fabulously spicy and filled with an array of different vibrant vegetables.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Ginger
1 unit(s)
Rice
150 grams
Coconut Milk
1 pack(s)
Peas
120 grams
Baby Spinach
60 grams
Red Thai Style Paste
1 sachet(s)
Ketjap Manis
2 sachet(s)
Leek
1 unit(s)
Edamame Beans
80 grams
Thai Style Spice Mix
2 sachet(s)
Tomato
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel). Peel and grate the garlic.
- Chop the tomato into 2cm chunks.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, fry the garlic, Thai spice mix, leek and ginger for 4-5 mins.
- Stir in 50ml water (per 2P), tomatoes, edamame, peas, coconut milk, red Thai paste and ketjap manis. Cover and simmer for 4-5 mins.
- Add the spinach and cook until spinach is wilted, 1-2 mins.
- Season the curry to taste with salt and pepper. Add a splash of water if you feel it's too thick.
- Fluff up the rice with a fork and divide between bowls.
- Spoon the fragrant curry over the top.
2922
kJ
Energy (kJ)
698
kcal
Energy (kcal)
20.8
g
Fat
14.8
g
of which saturates
111
g
Carbohydrate
22.7
g
of which sugars
31.4
g
Dietary Fiber
19.1
g
Protein
0
mg
Cholesterol
5.67
g
Salt
