Roasted Cauliflower in Green Curry Sauce
over rice with spinach, lemongrass & Thai basil
The green curry spices you'll use to season this dish is full of fragrant spices like ginger, star anise and lemongrass - the perfect blend of flavours for a delicious green curry!
Tags:
Calorie Smart
•Plant-based
•Extra Veggies
•Family
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(May be present: Pinda's, Noten, Sesamzaad)
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)2878 kJ
Calories688 kcal
Fat30 g
Saturated Fat16.5 g
Carbohydrate82.9 g
Sugar16.9 g
Dietary Fiber11.6 g
Protein17.7 g
Salt0.7 g
Potassium576.8 mg
Calcium143.6 mg
Iron3.2 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
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.
- Lightly drizzle with 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 golden-brown, tossing halfway.
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.
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.
4
- Heat a light drizzle of sunflower oil in the same pan over medium-high heat.
- Fry the garlic and onion for 2 minutes.
- Add the green curry spices and the flour and fry for 1 more minute.
5
- Add the coconut milk, the lemongrass, the sugar and the 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.
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 curry sauce.
- Garnish with the pumpkin seeds and the rest of the Thai basil. Serve with the lime wedges.
