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Curried Thai Rice Bowl with Roasted Eggplant, Mushrooms, and Toasted Cashews
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Curried Thai Rice Bowl with Roasted Eggplant, Mushrooms, and Toasted Cashews

Curried Thai Rice Bowl with Roasted Eggplant, Mushrooms, and Toasted Cashews

Coconut milk and curry are a perfect match—coconut’s mild, creamy flavor balances curry’s pungent spices. This rice bowl incorporates velvety roasted eggplant, crunchy cashews, and fluffy basmati rice for the perfect contrast of textures. A touch of lime at the very end brightens up the entire dish.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


serving amount

¾ cup

Basmati Rice

1 can

Coconut Milk

(Contains Tree Nuts)

4 ounce

Button Mushrooms

1 unit


1 tablespoon

Curry Powder

1 ounce


(Contains Tree Nuts)

1 tablespoon

Peanut Butter

(Contains Peanuts)

2 unit


1 unit


Not included in your delivery

4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories688 kcal
Energy (kJ)2879 kJ
Fat29 g
Saturated Fat8 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber16 g
Protein19 g
Sodium77 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



In a small pot, bring 1 ½ cups water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.


While the rice cooks, roughly chop the mushrooms. Thinly slice the scallion, keeping the greens and whites separate. Cut the eggplant into ¾-inch cubes. Cut the lime into wedges.


Toss the eggplant on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, until soft and golden brown.


Heat a large pan over medium heat. Add the cashews to the dry pan and cook, tossing, for 2-3 minutes, until toasted and fragrant.


Heat a drizzle of oil in the same pan over medium heat. Add the curry powder and scallion whites and cook, stirring constantly, for about 1 minute, until fragrant. Add the mushrooms and ½ cup coconut milk to the pan and bring mixture to a boil. Once boiling, add 1 tablespoon peanut butter to the pan and stir to combine. Simmer for 10 minutes, until mushrooms are tender. Season with salt and pepper.


Once ready, stir the roasted eggplant and rice into the pan with the coconut mixture. Season with salt and pepper. Finish with a squeeze of lime, to taste.


Serve garnished with the toasted cashews, scallion greens, a wedge of lime, and enjoy!