Thai Yellow Veggie Curry with Spinach & Rice

Thai Yellow Veggie Curry with Spinach & Rice

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 1, 2020.
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Ingredients

Rice

  • 1 cup brown rice
  • 1 cup frozen peas

Curry

  • 1/2 brown onion, finely diced
  • 1 pack diced pumpkin
  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 makrut lime leaf, thinly shredded
  • 1 clove garlic, minced
  • 1/2 Tbsp minced ginger
  • 1/2-1 pack yellow curry paste
  • 400ml coconut milk
  • 1/2 cup vegetable stock
  • 1/2 pack baby spinach
  • 2 tsp soy sauce
  • 1 pack peanut butter

To Serve

  • 1/2 pack chopped peanuts

Steps

  1. Bring a pot of hot salted tap water to the boil. Cook rice & peas. Cook rice in pot of boiling water for 18-20 minutes, until tender. Add peas for final 3 minutes of cook time. Drain and return to pot. Keep warm.
  2. Prep curry.
  3. Cook curry. Heat a drizzle of oil in a pot on medium-high heat. Add onion and cook for about 3 minutes, until softened. Add pumpkin, carrot, makrut lime leaf, garlic, ginger and yellow curry paste (add more paste depending on spice preference). Cook, stirring, for 1-2 minutes, until fragrant.
  4. Finish curry. Add coconut milk and stock to pot and simmer for 10-15 minutes, until pumpkin is tender and sauce has thickened. Remove pot from heat and stir through spinach, soy sauce and peanut butter.
  5. Serve rice topped with curry and peanuts.

Nutritional Information

Energy 2552 kj
610 kcal
Protein 16.9g
Carbohydrate 69.0g
Fat 27.4g