Creamy Pea Curry
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.
Tags:
Quick
•Veggie
•Spicy
•Vegan
•Climate Conscious
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Ginger
150 grams
Rice
1 pack(s)
Coconut Milk
125 grams
Cherry Tomatoes
1 pack(s)
Cannellini Beans
120 grams
Peas
60 grams
Baby Spinach
1 sachet(s)
Vegetable Stock
1 sachet(s)
Red Thai Style Paste
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 unit(s)
Leek
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3326 kJ
Energy (kcal)795 kcal
Fat19.6 g
of which saturates14.8 g
Carbohydrate121 g
of which sugars23.6 g
Dietary Fiber13.4 g
Protein26.7 g
Cholesterol0 mg
Salt6.93 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- 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).
2
- Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Peel and grate the ginger (use a teaspoon to easily scrape away the peel). Peel and grate the garlic.
- Halve the cherry tomatoes.
- Drain the cannellini beans in a sieve.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- 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, 50ml water (double for 4p), coconut milk and ketjap manis. Simmer for 4-5 mins.
- Add the tomatoes and peas. Simmer until softened, 5 mins more.
- Add the cannellini beans and spinach and cook until spinach is wilted, 1-2 mins.
4
- Season the curry to taste with salt and pepper. Add a splash of water if you feel it's too thick.
- Fluff up the rice with a fork and divide between bowls.
- Spoon the fragrant curry over the top.
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