Thai-Inspired Vegetable Casserole
This fragrant, spicy dish all comes together in one pan - it's a perfect recipe for your Oddbox Thai Red Curry Paste. Packed with seasonal greens plus aromatic ginger, garlic and coriander, this is one ideal winter warmer.
Substitutes:
- No haricot beans? Use cannellini beans or butter beans instead.
- No spinach? Try cavolo nero or kale instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 tbsp olive oil
1 onion
1 broccoli
1 courgette
2 garlic cloves
200 g Oddbox Thai Red Curry Paste
300 ml vegetable stock
1 can haricot beans (240g drained weight)
200 g spinach
15 g fresh coriander
125 g rice
salt
Recipe:
Peel and dice the onion, dice the courgette into chunks roughly 2cm big and cut the broccoli into small florets.
Heat the olive oil in a large frying pan. Fry the onion, broccoli and courgette over a medium heat for 5 minutes. Season with a pinch of salt.
Finely chop the garlic, then add it to the pan along with the Thai Red Curry Paste and the stock. Simmer over a low heat for 10 minutes, until the vegetables are tender.
Add the drained haricot beans and the spinach. Cover with a lid to allow the spinach to wilt (this should take about 5 minutes).
Meanwhile, cook your rice for around 10 minutes (or follow packet instructions) and roughly chop the coriander.
Once the spinach has wilted, the casserole is ready. Season to taste, then divide the rice and the casserole onto plates and top with fresh coriander. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
