Vegan Curry - Thai Massaman Rice - Recipe

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Introducing the Flavour Generator by Hello Fresh

You may have spotted a delicious bowl of vegan curry on my Instagram feed recently; the delicious recipe came from Hello Fresh who have recently introduced the Flavour Generator. It’s the perfect tool to use when you fancy cooking up something new and unique but don’t have the time to scour the internet or Pinterest boards for recipes. The flavour generator is so easy to use, you simply select the type of food you like such as Indian, Mexican, British, Italian or Middle Eastern food and then select if you fancy something spicy, sweet, tangy, herby or a random flavour your taste buds have never tried before.

Once you hit the submit button the generator will pick two ingredients for you such as cumin and ground coriander and it will then present to you two unique dishes. For those two ingredients, the Flavour Generator suggests ‘Lamb Patties with Yoghurty Lentils and Sweet Potato Discs’ and ‘Fresh Start Aubergine Korma with Homemade Wholemeal Chapatis’. If you don’t fancy those dishes you can start again and the generator will suggest more ingredients. It’s so simple and easy to use and once you’ve picked the meal you want to cook, it then provides you with the nutritional information, preparation time, the utensils you will need, the list of ingredients and of course the instructions on how to make it.

Cooking something fresh and unique at home has never been so easy, I’ve recommended the flavour generator to my sister as she really enjoys cooking food from scratch and she’s loving it because she usually spends her lunch break at work searching the internet for recipes. It’s a great way to be adventurous and try new meals and ingredients that you wouldn’t find in a restaurant and there’s nothing more satisfying then cooking a meal from scratch at home using fresh ingredients.

Last week I cooked a Thai Massaman Rice with roasted aubergine and mushrooms and the family loved it, even my Nan who isn’t a fan of curry’s. Not only does this dish contain my favourite veggies but it also has coconut and peanut butter in so it tastes amazing!. So finally, how did I whip up this vegan curry?

How to cook Thia Massaman Rice curry

Thia Massaman Rice recipe

  • Preparation time: 35 minutes
  • Suitable for vegetarians and vegans contains 3.5 of your 5 a day.
  • Very hot
  • Preheat oven to 200c
  • You will need a measuring jug, large saucepan with lid, baking tray and a frying pan.

Ingredients to feed four

  • Water 600ml
  • Chestnut mushrooms - 1 large punnet
  • Coriander - 1 bunch
  • Aubergine - 2
  • Green beans - 1 pack
  • Basmati rice - 300g
  • Cashew nuts - 40g
  • Coconut mik - 400ml
  • Massaman curry paste - 2 tbsp
  • Peanut butter - 3 tbsp
  • Lime

Instructions

  1. Put 600ml of water in a large saucepan and boil the rice, add a pinch of salt. It should take around 10 minutes to boil, once you have fluffy rice put the pan aside for later.
  2. Chop the chestnut mushrooms, coriander and green beans to a good chunky size.
  3. Cut the aubergine, by cutting off the top and then cutting lengthways and chop into chunks. Put the aubergine on a baking tray and drizzle with olive oil and sprinkle with salt and black pepper. Roast until they look golden and crisp.
  4. Toast the cashew nuts in a frying pan on a medium-high heat. Do not add oil. Shake the pan often so they don't burn. Once looking golden and toasty take them out and put aside for later.
  5. In the same frying pan pour in 400ml of coconut milk and 2tbsp of massaman curry paste and stir until the flavours have combined. Add the mushrooms, green beans and peanut butter and stir. Then add your golden & crispy aubergines and stir the curry.
  6. Fluff up the rice and add to the curry along with the coriander (save some for sprinkling on top when serving). Stir the ingredients together and then serve in bowls.
  7. Sprinkle with coriander, cashew nuts and lime juice. Enjoy!

Disclaimer: Hello Fresh sent me a complimentary veggie box for review purposes. Photos and words are my own - recipe belongs to Hello Fresh.