Pumpkin & Lentil Thai Curry
with Bok Choy Rice
This lively Thai curry is all about balance: both rich and creamy yet fresh and hearty, and full of lovely veggies. A little patience in allowing the pumpkin to caramelise and the curry paste to release its aromatics will result in a perfect curry. Don’t forget to start with only half the curry paste if you’re wary of the heat!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
400 g
pumpkin
1 tub
Vegetarian Penang Curry Paste
½ tin
coconut milk
1 cube
vegetable stock
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bunch
baby bok choy
1 bunch
coriander
Not included in your delivery
1 tbs
vegetable oil
1.5 cup
warm water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
3 cup
water
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely slice the red onion, remove the pumpkin skin and chop the pumpkin into 2 cm cubes, crumble the vegetable stock, rinse the red lentils and Jasmine rice well, and roughly chop the baby bok choy and coriander.
Heat the vegetable oil in a large heavy-based saucepan over a medium-high heat. Add the red onion and pumpkin. Cook, stirring occasionally, for 6 minutes, or until slightly caramelised. Stir in the vegetarian Penang curry paste and cook for 1 minute (if you are afraid of heat, add the paste a little at a time until the required taste is achieved).
Add the coconut milk, warm water, vegetable stock and the red lentils. Bring to the boil then reduce the heat to medium. Simmer, uncovered and stir occasionally, for 15 minutes. Add the salt-reduced soy sauce and simmer for a further 3 minutes.
Meanwhile, bring the water to the boil in a medium saucepan. Add the Jasmine rice and cook for 10-12 minutes, or until soft. Add the baby bok choy in the last minute. Drain and return the rice and baby bok choy to the saucepan. Stir to combine.
To serve, spoon your curry onto a bed of the bok choy rice and sprinkle over the coriander. Enjoy!