Description
A vibrant and nourishing bowl featuring Eat Curious Dehydrated Pieces or Mince coated in a fragrant Burmese lime leaf and lemongrass paste. Paired with hearty wholegrain rice, this dish can be served with a variety of vegetables: either a mix of roasted veggies or fresh vegetables like crisp cucumber, sweet mixed peppers and tender baby leaf spinach. Flavourful, balanced, and full of goodness!
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
175g Eat Curious Dehydrated Pieces or Mince
525ml water
125g Street Food Company Lime Leaf & Lemongrass Paste
200g carrots, cut into ribbons
50g baby leaf spinach
100g red onions, sliced
100g mixed peppers, de-seeded & sliced
300g cucumber, diced
150g chickpeas
25g fresh coriander
300g brown wholegrain rice
Instructions
1. Rehydrate Eat Curious Pieces (or Mince): soak pieces in water (or stock for added flavour) for at least 30 minutes. Drain excess water.
2. Cook pieces: In a suitable pan, warm the Burmese Lime Leaf & Lemongrass Paste. Add the pieces and fry until cooked.
3. To plate: Arrange vegetables, hot rice, and top with Eat Curious Pieces. Add chickpeas, coriander and dress with a satay sauce.
Notes
Impact per serving: 0.57kg CO2 & 22l water
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 126kcal
- Sugar: 2.3g
- Sodium: 0.51g salt
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 2.9g
- Protein: 7.2g
