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Roasted Cauliflower in Green Curry Sauce
Roasted Cauliflower in Green Curry Sauce

Roasted Cauliflower in Green Curry Sauce

over rice with spinach, lemongrass & Thai basil

Lemongrass' floral, citrusy flavour lacks the bitterness of other citruses. Prized as much for its scent as for its taste, it adds an unparalleled, bright freshness to this dish.

Tags:
Calorie Smart
Extra Veggies
Plant-based

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

250 g

Cauliflower

1 piece

Garlic

½ piece

Red onion

¼ piece

Lime

½ piece

Fresh lemongrass

2.5 g

Thai basil

75 g

Quick-cook brown rice

½ sachet(s)

Green curry spices

90 milliliters

Coconut milk

50 g

Spinach

10 g

Pumpkin seeds

Not included in your delivery

¼ tablespoon

Olive oil

1 teaspoon

Sugar

½ tablespoon

Flour

75 milliliters

Low sodium vegetable stock

¼ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2864 kJ
Calories684 kcal
Fat29.5 g
Saturated Fat15.9 g
Carbohydrate81.9 g
Sugar10.8 g
Dietary Fiber13.4 g
Protein18.7 g
Salt0.7 g
Potassium76.3 mg
Calcium65.8 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Baking Sheet with Baking Paper
Pan
Wok or sautépan

Cooking Steps

Roast the cauliflower
1

Preheat the oven to 200°C and prepare the stock. Cut the head of the cauliflower into florets and dice the stem, then transfer to a bowl. Drizzle with the olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes until the cauliflower is golden-brown, tossing halfway.

Prepare
2

Boil plenty of water in a pot or saucepan for the rice. Chop the onion and crush or mince the garlic. Cut the lime into wedges and tear the Thai basil into smaller pieces. Bruise or pierce the lemongrass in three places.

Toast the pumpkin seeds
3

Boil the rice for 10 minutes until done, then drain and set aside. In the meantime, heat a clean wok or deep frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.

Fry the aromatics
4

Heat the sunflower oil in the same wok or frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the green curry spices and the flour and fry for 1 more minute.

Finish the curry
5

Add the coconut milk, lemongrass, sugar and stock. Bring to the boil and allow to simmer for 5 minutes. Stir in the spinach and half of the Thai basil, then simmer for 2 more minutes.

Serve
6

Remove the lemongrass from the curry and season to taste with salt and pepper. Serve the rice and roasted cauliflower on plates, then top with the green curry sauce. Garnish with the pumpkin seeds and the rest of the Thai basil. Serve with the lime wedges.

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