Yellow Curry Pilaf with Broccolini & Thai Basil
romano beans, edamame and roasted coconut
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Pre-cut Romano beans
75 g
Basmati rice
½ sachet(s)
Yellow curry spices
50 g
Broccolini
10 g
Desiccated coconut
(May be present Tree nuts, Sesame, Peanuts)
5 g
Ginger paste
1 piece
Garlic
5 g
Thai basil
25 g
Edamame
(Contains Soy)
20 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ piece
Onion
¼ piece
Red chili pepper
Not included in your delivery
½ tablespoon
[Plant-based] butter
250 milliliters
Low sodium vegetable stock
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
½ tablespoon
Olive oil
1 teaspoon
Extra virgin olive oil
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic and finely chop the onion.
- Cut off the top of the red chilli pepper*, then roll it in your hands to release the seeds. Allow the seeds to fall out as desired, then chop the chilli pepper into thin rings.
- Prepare the stock.
- Melt a knob of butter in a deep frying pan and fry the onion with the ginger paste and half of the red chilli pepper for 2 minutes over medium heat.
*Take care, this ingredient is spicy! Use as preferred.
- Add the yellow curry spices and the garlic, fry for 1 more minute, and then stir into the rice.
- Add the stock and bring to a boil. Then reduce the heat to medium-low and allow it to cook gently for 15 – 18 minutes, covered. Stir regularly to prevent the rice from sticking to the bottom of the pan (see Tip).
- Meanwhile, heat a drizzle of olive oil in a frying pan over high heat. Fry the broccolini for 3 - 4 minutes or until evenly browned.
- Deglaze with the soy and a splash of water, cover with the lid, and cook for 4 - 5 minutes over medium-low heat. Season to taste with salt and pepper.
Tip: add more water or stock as necessary if the rice is too dry.
- Stir the romano beans into the rice and allow to steam for 4 – 5 minutes or until done.
- Meanwhile, heat a clean frying pan over high heat.
- Toast the desiccated coconut and peanuts until golden brown, then remove from the pan and set aside.
- Chop the Thai basil into ribbons.
Health fact: this recipe provides almost half the RDA of fibre, thanks to the beans as well as 200g of vegetables. Fibre is good for your gut health, immune system and energy levels, and helps you feel more satiated.
- Serve the pilaf on deep plates and add the edamame and broccolini on top.
- Garnish with the Thai basil and the rest of the red chilli pepper.
- Drizzle the extra virgin olive oil over.
- Finish with the roasted coconut and peanuts.