Red Oumph! Curry



1 pack of Oumph! the Original Chunk
1 red pepper
2 spring onions
1 head of broccoli
4 tsp red curry paste
400ml coconut milk
1 tsp agave syrup
1 tbsp lime juice
1 vegetable stock cube
340g jasmine rice

Cooking Instructions:

Cook the jasmine rice according to the instructions on the packet.
Chop up all the vegetables.
In a pan fry the curry paste with oil for about 30 seconds. Add coconut milk and vegetable stock cube. Then add salt, agave syrup and lime. Simmer for about 10 minutes.
Fry the Oumph! until thoroughly cooked through and to the desired consistency.
Add the vegetables to the pan.
Add the Oumph! to the pan and simmer for a few more minutes. Season to taste.
Serve in a bowl and top with chilli flakes.

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