Yellow Vegetable Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs onion
• 1pcs carrot
• 1bunch coriander
• 1bunch makrut lime leaves
• 380g chickpeas
• 60g yellow curry paste
• 400g diced tomatoes
• 200ml coconut milk
• 1head broccoli
• 100g baby spinach leaves
• 40g roasted cashews
• 15ml neutral-flavoured oil
• 5ml sugar
• 5ml soy sauce
• 3ml white vinegar

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the onion. Quarter the carrot lengthwise, then cut into 1cm chunks. Finely chop the coriander, keeping the stems and leaves separate. Separate the lime leaves, remove the central vein and finely shred. Drain and rinse the chickpeas.
3. Step 3 — Start cooking
   Heat 1 tbs oil in a separate medium saucepan over medium-high heat. Cook the onion, carrot and coriander stems, stirring occasionally, for 5 mins or until softened. Add the curry paste and cook, stirring, for 2 mins or until fragrant.
4. Step 4 — Simmer curry
   Add the lime leaves, chickpeas, tomatoes, coconut milk, 125ml (½ cup) water, 1 tsp sugar, 1 tsp soy sauce and ½ tsp white vinegar to the vegetable mixture and bring to a simmer. Reduce the heat to low and cook, covered, for 5 mins to develop the flavour.
5. Step 5 — Cook broccoli and spinach
   While the curry is cooking, coarsely chop the broccoli stem, then cut the head into small florets. Add the broccoli to the curry, cover and cook, stirring occasionally, for a further 4-5 mins until the broccoli is just tender. Turn off the heat. Add the spinach and stand, covered, for 1 min or until the spinach wilts.
6. Step 6 — Chop cashews and serve
   Coarsely chop the cashews. Stir the coriander leaves into the curry. Taste, then season with salt. Divide the rice and curry among bowls and scatter over the cashews to serve.

Allergens

Soy, Cashew