Thai Pumpkin & Veggie Red Curry
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Thai Pumpkin & Veggie Red Curry

Thai Pumpkin & Veggie Red Curry

with Jasmine Rice & Crushed Peanuts

This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about, but the pumpkin, broccolini and capsicum do so much more. Coated in a creamy red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry? Roasted peanuts. Tick!

Tags:
Veggie
Spicy
Allergens:
Peanut
Soy
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

capsicum

1 bunch

broccolini

2 clove

garlic

1 bunch

coriander

1 packet

roasted peanuts

(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )

¾ tin

Thai Red Curry Paste

(Contains Soy; May be present Peanut. )

1 tin

coconut milk

1 sachet

vegetable stock powder

Not included in your delivery

tbs

olive oil

1.25 cup

water

1 tbs

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3810 kcal
Fat44.6 g
of which saturates25.5 g
Carbohydrate93.8 g
of which sugars20.7 g
Dietary Fibre0 g
Protein22.2 g
Cholesterol0 mg
Sodium1930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan
Baking Paper
Baking Tray

Instructions

Roast the pumpkin
1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

Cook the rice
2

While the pumpkin is roasting, bring the water to the boil in a medium saucepan. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Prep the veggies
3

While the rice is cooking, cut the capsicum into 2cm chunks. Trim the broccolini and cut into 3cm pieces. Finely chop the garlic. Crush the roasted peanuts in their packet using a rolling pin (or finely chop if you prefer).

Start the curry
4

SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and broccolini and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

Make it a curry
5

Add the coconut milk and vegetable stock powder to the curry. Bring to the boil over a high heat, then reduce the heat to medium. Cover with a lid (or foil) and simmer until well combined, 3 minutes. Remove the lid, then stir in the soy sauce and roasted pumpkin.

Serve up
6

Roughly chop the coriander. Divide the jasmine rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander.