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Roasted kumara yellow curry

Name: Roasted kumara yellow curry
Cook time: 20 min
Yield: 4
Cuisine: South East Asia

with hokkien noodles and makrut lime leaf

Ready in around 20 mins

RECIPE FACT:

Makrut lime leaf is a staple in South-East Asian cookery. Ripping or finely shredding the leaves releases all the citrusy oils and ensures maximum flavour.

Nutritional Info:

Energy: 2,958kJ (707kcal)
Protein: 16g
Carbohydate: 79g
Sugars: 21g
Fat, total:36g
Saturated:20g
Sodium:975mg
Contains:Gluten, Peanuts, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO BAKE THE KUMARA AND PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Place the steamed kumara onto the tray, season with salt and drizzle with oil. Bake in the oven for 18-20 mins. Slice the root end off the bok choy and discard. Thinly slice the stalks and roughly chop the leaves, keeping separated. Pick the coriander leaves ,discarding the stalks. Pull the stalk off the makrut lime leaf and thinly slice the leaf.
2. TO COOK THE NOODLES:
Place the Hokkien noodles into a heat-proof bowl and pour over the hot water from the kettle. Leave to soak for 3-4 mins then gently loosen with a fork and drain well into a colander.
3. TO COOK THE CURRY:
Place a non-stick frying pan or wok over a medium heat with a drizzle of oil. Once hot, add the yellow curry paste and cook for 1 min. Add the bok choy stalks and cook for 1-2 mins.. Add the peas, bok choy leaves, coconut milk and makrut lime leaf and cook for a further 1-2 mins. Add the noodles and heat for 1 min.
TO SERVE:
Spoon the yellow curry and hokkien noodles into bowls and top with roasted kumara. Sprinkle with coriander and toasted peanuts. Pour over a little of the lime seasoning to taste. Mix together to eat.