Thai Pumpkin & Veggie Yellow Curry
with Crushed Peanuts
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!
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 portion
butternut pumpkin
1 unit
brown onion
1 knob
ginger
1 bag
baby spinach leaves
1 tub
yellow curry paste
(May be present: Crustacean. )
1 packet
coconut cream
½ cube
vegetable stock
1 packet
jasmine rice
1 unit
zucchini
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
¾ cup
water (for the rice)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
½ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
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!
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.
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.
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.
Add the soy sauce and baby spinach leaves to the curry and cook, stirring, until just wilted, 1 minute.
Divide the rice between bowls and top with the Thai pumpkin and veggie yellow curry. Sprinkle with the crushed peanuts.
