Coconut Curry Bowl

Tonight is curry night so why not create our favourite Coconut Curry Bowl 🔪🍛🌻

Ingredients:

• For the Sunflower Mince & Marinade:

  1 pack Sunflower Family Mince

  1 tbsp soy sauce (or tamari for a fully soy-free/gluten-free alternative)

  1 tbsp toasted sesame oil

  1 tsp garlic powder or fresh grated garlic

  1 tsp grated ginger

  1 tbsp neutral cooking oil (for frying)

  For the Curry Base & Vegetables:

  1 tbsp red or yellow Thai curry paste (adjust to taste)

  1 can (400ml) full-fat coconut milk

  ½ cup vegetable stock

  A handful of mushrooms, sliced

  A handful of mangetout

  ½ cup shredded or spiralized carrots

  2-3 whole green chilies

  1 tbsp lime juice

  For Serving & Garnish:

  Fluffy white basmati or jasmine rice

  Fresh coriander

  White sesame seeds

  Chili oil (optional, for an extra kick)

Preparation:

1. Rehydrate: Place the dry sunflower mince in a bowl and pour over warm vegetable stock or water, let it sit for about 5 minutes until the liquid is absorbed.

2. Toss the mince in a bowl with the soy sauce (or tamari), sesame oil, garlic, and ginger. Let it sit for 5 minutes to absorb the flavours.

3. Crisp the Mince & Peppers. Heat 1 tablespoon of neutral oil in a large pan or wok over medium-high heat.

   Add the seasoned sunflower mince to the pan. Cook, stirring occasionally, for 6–8 minutes until it develops a deep golden-brown colour and a beautiful, crispy texture.

   At the same time, blister your whole green chilies in the pan alongside the mince until they are slightly charred. Once cooked, remove the mince and chilies from the pan and set aside.

   
   4. Build the Curry Broth:  In the same pan, turn the heat down to medium and add a splash more oil if needed. Add the curry paste and fry for 1 minute until fragrant.

   Pour in the coconut milk and vegetable stock, stirring well to dissolve the curry paste. Bring to a gentle simmer.

   Add the sliced mushrooms and simmer for 3–4 minutes until tender.

   Stir in the mangetout and shredded carrots for the final 2 minutes so they retain a vibrant colour and a bit of crunch. Stir in the lime juice just before turning off the heat.

The Base: Ladle a generous amount of the creamy coconut curry into the bottom of a wide serving bowl.

 The Rice: Add a neat scoop of fluffy white rice to one side of the bowl.

 The Protein: Spoon the crispy, pan-seared sunflower mince over the top of the curry broth and veggies.

The Garnish: Arrange a blistered green chili on top, add a handful of fresh coriander right in the centre, and scatter white sesame seeds across the entire dish. Drizzle with a little chili oil if you enjoy extra warmth.

Enjoy your vibrant, protein-packed curry bowl!

Start eating sunflowers!