Thai Pumpkin & Veggie Red Curry
with Roasted Cashews & Jasmine Rice
You'll have no problems getting your veggies in with this creamy, cracking curry. The only way to improve it? Sprinkle with cashews for some crunch. Tick!
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
butternut pumpkin
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
capsicum
2 clove
garlic
1 packet
ginger paste
1 tin
coconut milk
½ sachet
vegetable stock powder
1 bag
herbs
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
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 oven to 240°C/220°C fan-forced. Peel and chop butternut pumpkin into bite-sized chunks. Place 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.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
While pumpkin is roasting, add the water and a generous pinch of salt to a medium saucepan. Bring to the boil, then add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until 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 carrot into half-moons. Cut capsicum into small chunks. Finely chop 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 medium-high heat. Cook carrot and capsicum, tossing, until slightly softened, 5-6 minutes. Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.
Add coconut milk and vegetable stock powder (see ingredients). Bring to the boil over high heat, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from heat.
Roughly chop herbs. Divide jasmine rice between bowls. Top with pumpkin and veggie red curry. Sprinkle with roasted cashews and chopped herbs to serve.