Thai Inspired Vegetable Casserole
This fragrant and spicy dish all comes together in one pan, using Oddbox Thai curry paste. Packed with seasonal greens and with aromas of ginger, garlic and coriander this recipe is the immune boost you need this time of year.
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
250 g rice (1 packet pre-cooked steamed rice)
salt
Recipe:
Peel and dice the onion, dice the courgette into roughy 2cm chunks and cut the broccoli into small florets.
Heat the olive oil in a large casserole dish and 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 Oddbox thai curry paste and the stock. Simmer for 10 minutes over a low heat until the vegetables are tender.
Add the drained haricot beans, the spinach and cover with a lid to allow the spinach to wilt, this should take 5 minutes.
Meanwhile, reheat the rice and roughly chop the coriander.
When the spinach has wilted, the casserole is ready. Taste for seasoning then divide the rice and the casserole onto plates. Top with fresh coriander and enjoy!
To make the rice instead of using pre-cooked rice:
Rinse 150g of rice under cold water, until the water comes out clear. Tip 150 g of rice into a pan. Add 300 ml water (double the volume of water to rice), plus a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down to as low as possible and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes, and keep cooking for another couple of minutes if it isn’t quite ready, then turn the heat off. Fluff the rice with a fork.
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.
