Green Curry with Lemongrass and Roasted Cauliflower
with brown rice, pak choi and Thai basilCalories
:
546 kcalProtein
:
13.6g proteinTotal
:
35 minutesDifficulty
:
MediumExtra Veggies
Calorie Smart
Plant-based
Veggie
Allergens:
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
This recipe provides 336 grams of vegetables per person.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Cauliflower
½ piece
Red onion
1 piece
Garlic
¼ piece
Lime
½ piece
Fresh lemongrass
40 g
Quick-cook brown rice
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
¼ piece
Pak choi
2.5 g
Thai basil
Not included in your delivery
½ tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Flour
75 milliliters
Water for the sauce
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2286 kJ
Calories546 kcal
Fat28.9 g
Saturated Fat15.8 g
Carbohydrate55.3 g
Sugar17.3 g
Dietary Fiber10.1 g
Protein13.6 g
Salt0.9 g
Potassium401.1 mg
Calcium114.6 mg
Iron2.3 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
•Pan
•Garlic Press
•Baking Sheet with Baking Paper
•Wok or sautépan
Cooking Steps
1
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan for the rice.
- Cut the head of the cauliflower into florets and dice the stem, then transfer to a bowl. Add a light drizzle of sunflower oil and season with salt and pepper, then toss well to coat.
2
- Chop the onion and crush or mince the garlic.
- Cut the lime into wedges.
- Bruise or pierce the lemongrass in three places.
- Transfer the cauliflower to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes or until golden-brown, tossing halfway.
3
- Boil the rice for 10 minutes, then drain and set aside.
- In the meantime, heat a clean wok or deep frying pan over medium-high heat and toast the cashews until golden-brown. Remove from the pan and set aside.
4
- Heat a light drizzle of 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. Fry for 1 more minute.
5
- Add the coconut milk, lemongrass and honey, then pour in the water for the sauce and crumble in the stock cube (see pantry for amounts).
- Bring to the boil and allow to simmer for 5 minutes.
- Meanwhile, chop the pak choi into thin strips and the Thai basil finely.
- Stir the pak choi and half of the Thai basil into the curry and simmer for 3 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 green curry sauce.
- Garnish with the cashews and the rest of the Thai basil.
- Serve with the lime wedges.
