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!
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Ingredients
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; )
Nutrition Values
Utensils
Instructions
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.
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!
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).
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.
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.
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.