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Thai Coconut Pumpkin & Veggie Curry

Thai Coconut Pumpkin & Veggie Curry

with Roasted Cashews & Peanuts (Vegetarian)

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This classic Thai curry is sure to please everyone in your house. By controlling the heat when you add the yellow curry paste, you can set this curry from fragrant to eye-wateringly hot. It’s up to you!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SoyGlutenPeanutsTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin

1 unit

brown onion

1 knob

ginger

1 bunch

baby spinach leaves

½ tub

yellow curry paste

(May be present Crustacea)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

jasmine rice

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 unit

zucchini

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Sesame, Soy, Peanuts)

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4440 kJ
Fat58.2 g
of which saturates28.1 g
Carbohydrate96 g
of which sugars24.4 g
Dietary Fibre0 g
Protein25.9 g
Cholesterol0 mg
Sodium1640 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Spoon
Chopping board
Grater
Knife
Large Pan
Fork
Lid
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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1

Rinse the Jasmine rice well. Add the water (check ingredients list for the amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lift while the rice is resting so you don't lose any steam!

2

While the rice is cooking, chop the peeled pumpkin into 1 cm cubes. TIP: Chopping the pumpkin small ensures it cooks in the allocated time. Peel and finely slice the brown onion. Chop the zucchini into 1 cm chunks. Finely grate the ginger (unpeeled). Roughly chop the baby spinach leaves.

3

Heat a drizzle of olive oil in a large frying pan. Add the pumpkin, brown onion, and zucchini and cook for 5-6 minutes, or until slightly softened. Add the yellow curry paste (use suggested amount) and cook for 1 minute, or until fragrant. TIP: The curry paste is spicy so add a little less if you prefer your curry mild. Add the ginger and cook for 1 minute, or until fragrant.

4

Add the coconut milk and crumble in the vegetable stock cube (use suggested amount). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid. Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is soft. Add the soy sauce and baby spinach leaves and stir through for 1 minute, or until just wilted.

5

While the rice is cooking, roughly chop the roasted peanuts and roasted cashews.

6

Divide the rice between bowls and top with the Thai coconut pumpkin & veggie curry. Sprinkle over the peanuts and roasted cashews.