Vegan Thai Ginger Curry

Name: Vegan Thai Ginger Curry with Creamy Coconut Veggies, Peanuts & Lime Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 12 ounce Riced Cauliflower; 1 unit Bell Pepper; 6 ounce Green Beans; 1 unit Shallot; 1 thumb Ginger; 1 unit Lime; ¼ ounce Cilantro; 1 tablespoon Curry Powder; 1 unit Coconut Milk; 1 ounce Sweet Thai Chili Sauce; 1 unit Veggie Stock Concentrate; ½ ounce Peanuts; Salt; 5 teaspoon Cooking Oil; 1 teaspoon Sugar; 1 tablespoon Olive Oil

with Creamy Coconut Veggies, Peanuts & Lime Rice

Recipe Development TeamPublished on March 25, 2024

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If your craving for a creamy, flavorful curry just can’t wait, you’re in luck: This version comes together in just 30 minutes. Green beans and bell pepper simmer in a coconut curry spiked with ginger, spicy-sweet Thai chili sauce, and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over zesty jasmine rice and sprinkle with fresh cilantro and crunchy peanuts. Talk about game-changing dinner!

Tags:

Vegan

•Calorie Smart

•Carb Smart

Allergens:

Tree Nuts

•Peanuts

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Riced Cauliflower

1 unit

Bell Pepper

6 ounce

Green Beans

1 unit

Shallot

1 thumb

Ginger

1 unit

Lime

¼ ounce

Cilantro

1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

1 unit

Veggie Stock Concentrate

½ ounce

Peanuts

(Contains: Peanuts)

Not included in your delivery

Salt

5 teaspoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories560 kcal

Fat39 g

Saturated Fat17 g

Carbohydrate47 g

Sugar23 g

Dietary Fiber10 g

Protein9 g

Sodium380 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.

Utensils

•Small pot

•Zester

•Medium Pan

Instructions

• Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a big pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. • Turn off heat; stir in 1 TBSP olive oil (2 TBSP for 4 servings). Keep covered off heat until ready to serve.

• While cauliflower rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.

• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

• Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.

• Roughly chop peanuts. • Fluff cauliflower rice with a fork; stir in lime zest. • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.