Pumpkin & Lentil Thai Curry

Name: Pumpkin & Lentil Thai Curry with Bok Choy Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tbs vegetable oil; ½ red onion; 400 g pumpkin; 1 tub Vegetarian Penang Curry Paste; ½ tin coconut milk; 1.5 cup warm water; 1 cube vegetable stock; 1 packet red lentils; 1 tbs soy sauce (or gluten-free tamari soy sauce); 3 cup water; 1 packet jasmine rice; 1 bunch baby bok choy; 1 bunch coriander

with Bok Choy Rice

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Egg Free

•High Fiber

•High Protein

•Veggie

Allergens:

Soy

•Gluten

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

per serving

Calories3750 kcal

Fat28.1 g

of which saturates13.8 g

Carbohydrate120 g

of which sugars17.4 g

Protein31.6 g

Sodium1240 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Sieve

•Saucepan

•Strainer

Cooking Steps

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!