Thai Pumpkin & Veggie Red Curry
with Crushed Peanuts
You'll have no problems getting your veggies in with this creamy, cracking curry. The only way to improve it? Crushed peanuts for some crunch. Tick!
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
1 bag
Peeled & Chopped Pumpkin
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
zucchini
1
capsicum
2 clove
garlic
1 tin
coconut milk
½ sachet
vegetable stock powder
1 bag
coriander
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1.25 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes.
While the pumpkin is roasting, add the water to a medium saucepan and bring to the boil. 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 keep 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!
Cut the zucchini and capsicum into small chunks. Finely chop the garlic.
SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium high heat. Cook the zucchini and capsicum 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 (see ingredients). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid or foil. Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from the heat.
Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Serve sprinkled with the crushed peanuts and coriander.