An insanely delicious plant-based curry – ready in a hurry! You'll simmer fresh vegetables and fragrant spices in a creamy coconut and peanut butter sauce, and serve with quick-cook rice.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.6 g||10.7 g|
|Protein||3.6 g||14.6 g|
|Salt||0.43 g||1.77 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, tear the chestnut mushrooms into the pan and cook for 3 min or until beginning to soften
Tip: Try not to stir the mushrooms too often, as this will stop them from caramelising!
While the mushrooms are softening, boil half a kettle
Chop the red pepper[s] in half, deseed (scrape the seeds and pith out with a teaspoon) and chop roughly
Add the chopped pepper to the pan and cook for 2 min further
Meanwhile, trim, then roughly chop the spring onions
Add them to the pan and cook for 2 min further
Whilst everything is cooking, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Thai red curry paste, peanut butter, chopped coconut cream and soy sauce in 250ml [500ml] boiled water – this is your stock
Add the sugar snaps and stock to the pan and cook for 2-3 min further or until thickened – this is your nutty curry
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Serve the nutty curry with the steamed basmati rice to the side
Garnish with black sesame seeds