Coconut Curried Rice Bowl
with Cashews
It’s little wonder Thailand is known as the ‘land of smiles’—their vibrant street food is enough to have anyone grinning! We’re hoping this curried rice bowl with creamy coconut and cashews will leave you smiling. If you’ve got a spoonful of peanut butter in the cupboard then add it in as your secret ingredient!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
eggplant
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1 tub
Vegetable Curry Paste
½ tin
coconut milk
1 packet
green beans
1 bunch
coriander
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
1.5 tbs
olive oil
3 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C / 200°C fan-forced. To prepare the ingredients, chop the eggplant into 1 cm cubes. Rinse the basmati rice. Finely slice the brown onion, halve the green beans, and pick the coriander leaves.
Place the eggplant on a lined oven tray. Drizzle with half the olive oil and season generously with salt and pepper. Toss to coat eggplant. Place the tray in the oven and cook for 20 minutes, or until the eggplant is soft and tender. Remove the tray from the oven and set aside.
Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the rice is soft. Drain.
While the rice is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 3-4 minutes, or until soft. Add the vegetable curry paste and cook for a further 1 minute, or until fragrant. Pour in the coconut milk and bring the mixture to the boil. Add the green beans and then reduce to a simmer for 10 minutes, stirring occasionally.
Once cooked, combine the eggplant, curry sauce and rice in the saucepan and stir well.
To serve, divide the vegetable rice curry between bowls. Top with the fresh coriander and roasted cashews. Enjoy!