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Thai Pumpkin & Veggie Yellow Curry

Thai Pumpkin & Veggie Yellow Curry

with Crushed Peanuts

Vegetarian
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Enjoy a bowl of creamy and rich Thai curry, loaded with colourful veggies and fragrant spices. With a sprinkling of crushed peanuts to finish it all off, this delicious meal will beat your local takeaway joint!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SoyGlutenPeanuts

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 portion

butternut pumpkin

1 unit

brown onion

1 knob

ginger

1 bag

baby spinach leaves

1 tub

yellow curry paste

(May be present Crustacea)

1 packet

coconut cream

½ cube

vegetable stock

1 packet

jasmine rice

1 unit

zucchini

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

¾ cup

water (for the rice)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

½ cup

water (for the curry)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3630 kJ
Fat40 g
of which saturates28.5 g
Carbohydrate98.5 g
of which sugars24.8 g
Dietary Fibre0 g
Protein24.4 g
Cholesterol0 mg
Sodium1610 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, peel and chop the butternut pumpkin into 2cm chunks. Thinly slice the brown onion. Cut the zucchini into 1cm chunks. Finely grate the ginger.

3

SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin, onion and zucchini and cook until slightly softened, 5-6 minutes. Add the yellow curry paste and ginger and cook until fragrant, 1-2 minutes.

4

Add the coconut cream, water (for the curry) and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, until the pumpkin is tender, 10-12 minutes.

5

Add the soy sauce and baby spinach leaves to the curry and cook, stirring, until just wilted, 1 minute.

6

Divide the rice between bowls and top with the Thai pumpkin and veggie yellow curry. Sprinkle with the crushed peanuts.