Fragrant Indonesian Style Vegetable Curry
with Courgette, Green Beans and Basmati Rice
They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted peanuts.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
1
Red Onion
1
Bell Pepper
(May contain Celery)
1
Courgette
(May contain Celery)
150
Green Beans
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Yellow Thai Style Paste
1
Ginger Puree
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
½
Lime
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Star Anise
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette, then halve lengthways. Slice into 1cm wide half moons. Trim the green beans and chop in half. Zest and halve the lime. Roughly chop the peanuts.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice, star anise and 1/4 tsp salt. Cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large frying pan on medium heat (no oil). Once hot, add the peanuts and dry-fry until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, pop them into a small bowl and set aside.
Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the onion and stir-fry until soft, 3-4 mins. Add the ginger puree and yellow Thai style paste along with a pinch of sugar (if you have some). Stir-fry for 1 min more. Add the green beans, pepper and courgette, then stir-fry until starting to soften, 3-4 mins. Stir in the coconut milk, water for the sauce (see ingredients for amount) and veg stock paste. Reduce the heat and simmer until the curry has thickened and the vegetables are tender, 4-5 mins.
When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if needed. Remove the star anise from the rice, fluff it up with a fork then stir through the lime zest.
When everything is ready, serve the rice in bowls with the Thai style veggie curry on top. Finish by sprinkling over the toasted peanuts. Enjoy!
