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Mild Coconut Pumpkin Curry

with Rice & Peanut Cashew Mix

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

104 kcal

Protein

:

3.9g protein

Preparation Time

:

10 minutes

Difficulty

:

Easy

Allergens:

Celery
Mustard

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

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

2 packet

Garlic Paste

1 packet

Japanese Curry Paste

(Contains: Celery, Mustard;)

1 packet

Coconut Cream

1 packet

Coriander

1 packet

Roasted Pumpkin

1

Capsicum

1 packet

Trimmed Green Beans

1 packet

Roasted Peanut Cashew Mix

1 packet

Microwavable Basmati Rice

Nutritional Values

Calories104 kcal

Energy (kJ)437 kJ

Fat4.5 g

of which saturates0.3 g

Carbohydrate11.5 g

of which sugars8.3 g

Dietary Fibre3.1 g

Protein3.9 g

Sodium1120 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Heat oil in a frying pan over high heat. Slice capsicum. Halve beans. Cook capsicum and beans, tossing, until browned, 4-5 mins.

2

Meanwhile, zap rice in microwave until steaming, 2-3 mins. Zap the roast pumpkin until hot and steaming, 2 minutes.

3

Add katsu paste and garlic paste to veggies. Cook, tossing, until fragrant, 1 min. Add coconut cream and stock and simmer, 2 mins. Remove from the heat and gently stir through the pumpkin. Plate up rice and curry. Top with nuts and tear over coriander. Enjoy!

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