Thai Pumpkin & Veggie Red Curry
with Cashews, Jasmine Rice & Coriander
You'll have no problems getting your veggies in with this creamy, cracking curry. The only way to improve it? Sprinkle with coriander for some zing, plus cashews for some crunch. Tick!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. 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 bag
Peeled & Chopped Pumpkin
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
½ tin
bamboo shoots
2 clove
garlic
1 packet
ginger paste
1 tin
coconut milk
½ sachet
vegetable stock powder
1 bag
coriander
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
1
olive oil
1.25 cup
water
½ tbs
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Thinly slice carrot into half-moons. • Finely chop garlic. • Drain bamboo shoots (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and bamboo shoots, tossing, until slightly softened, 2-3 minutes. • SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.
• Add coconut milk, the brown sugar and vegetable stock powder (see ingredients). • Increase heat to high. Bring to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. • Stir in the soy sauce and roasted pumpkin. Remove from heat.
• Roughly chop coriander leaves. • Divide jasmine rice between bowls. Top with Thai pumpkin and veggie red curry. • Sprinkle with roasted cashews and coriander to serve. Enjoy!