with spinach and cannellini beans
This creamy pea curry is inspired by a number of different cuisines. That's why it's bursting with flavour, fabulously spicy and filled with an array of different vibrant vegetables.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Ginger
1 unit(s)
Rice
150 grams
Coconut Milk
1 pack(s)
Cherry Tomatoes
125 grams
Cannellini Beans
1 pack(s)
Peas
120 grams
Baby Spinach
60 grams
Vegetable Stock
2 sachet(s)
Red Thai Style Paste
1 sachet(s)
Ketjap Manis
2 sachet(s)
Leek
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Peel and grate the ginger.
- Peel and grate the garlic.
- Halve the cherry tomatoes.
- Drain the cannellini beans in a sieve.
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, fry the garlic, leek and ginger for 2 mins. Add the red Thai paste and cook for 1 min more.
- Stir in stock powder, 50ml water (double for 4p), coconut milk and ketjap manis. Simmer for 4-5 mins.
- Add tomatoes and peas. Simmer for another 5 mins.
- Add cannellini beans and spinach and cook until spinach is wilted, 1-2 mins.
- Season the curry to taste with salt and pepper. Add a splash of water if you feel the curry is too thick.
- Fluff up the rice with a fork.
- Divide the rice between bowls.
- Spoon the fragrant curry over the top.
3339
kJ
Energy (kJ)
798
kcal
Energy (kcal)
19.5
g
Fat
14.8
g
of which saturates
122.5
g
Carbohydrate
23.8
g
of which sugars
13.3
g
Dietary Fiber
26.4
g
Protein
0
mg
Cholesterol
7.85
g
Salt
