Toasted Coconut, Lime & Sweet Pepper Curry
with Spring Greens
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Bask in a tropical breeze when this light and airy vegetarian curry comes to the table. Spiced with a luscious blend of turmeric, coriander and fenugreek, the sauce is smooth and luscious with coconut milk and our meat-free demi-glace. It’s a silky covering for a nourishing combo of sweet pepper, edamame and leafy greens. Finish the dish with pan-toasted shreds of coconut, a spritz of lime juice and a few fresh greens, and it’ll entice you bite after bite.
We will send you:
- 1 Sweet pepper
- 1 Lime
- 1 Shallot (or onion)
- 120g Baby greens (baby spinach or kale)
- 165ml Coconut milk
- 100g Edamame (or green peas)
- 25g Shredded coconut
- 160g Jasmine rice
- 60ml Vegetable demi-glace
- 15.75g Thai Time blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper, brown sugar, ginger)
Contains: Milk, Mustard, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt
Total Fat
38 g
Saturated Fat
26 g
Sodium
560 mg
Total Carb
95 g
Sugars
13 g
Protein
17 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water, 1 tbsp butter (double the water and butter for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, core and small-dice the sweet pepper. Halve the lime; juice ½ and quarter the remaining ½. Thinly slice a small handful of spinach. Halve, peel and thinly slice the shallot.
Toast the coconut
Heat a large, dry pan on medium. Add the coconut and toast, stirring frequently, 1 to 2 min., until lightly golden and fragrant. Transfer to a bowl and reserve the pan.
Start the curry
In the same pan, heat a drizzle of oil on medium. Add the shallot and sweet pepper. Sauté, 2 to 3 min., until softened. Add the spices and sauté, 30 sec. to 1 min., until fragrant. Add ⅓ cup water, 1 tbsp butter (double both for 4 portions), the coconut milk and demi-glace. Cook, stirring occasionally, 2 to 3 min., until the flavours have combined.
Finish the curry
To the pan of curry, add the whole spinach, edamame and lime juice. Cook, stirring frequently, 2 to 3 min., until the spinach has wilted.
Plate your dish
Divide the rice between your plates. Top with the curry. Garnish with the coconut, sliced spinach and lime wedges. Bon appétit!
