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Thai Pumpkin & Veggie Curry

Thai Pumpkin & Veggie Curry

with Roasted Cashews

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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 extra hot. It’s up to you!

Allergens:GlutenSoyaTree Nuts
Preparation Time
35 minutes
Cooking difficulty
Level 1
serving amount
serving amount

1 packet

peeled pumpkin

1 unit

brown onion

1 knob


1 bag

baby spinach leaves

½ tub

yellow curry paste

(ContainsTraces of Crustacea,May contain traces of allergens)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

jasmine rice

1 unit


1 packet

roasted cashews

(ContainsTree Nuts)

Not included in your delivery

olive oil

1.25 cup


1 tbs

soy sauce


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3865 kJ
Fat43.6 g
of which saturates26 g
Carbohydrate97.9 g
of which sugars23.4 g
Protein22.3 g
Sodium2291 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Chopping board
Large Non-Stick Pan

In a medium saucepan, bring the water (see ingredients list) to the boil. Add the jasmine 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 set aside, covered, for 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time. Thinly slice the brown onion. Cut the zucchini into 1cm chunks. Finely grate the ginger.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin, brown onion and zucchini and cook for 5-6 minutes, or until slightly softened. Add the yellow curry paste (see ingredients list) and ginger and cook for 1-2 minutes, or until fragrant. TIP: The curry paste is spicy so add a little less if you prefer your curry mild.


Add the coconut milk 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, for 10 minutes, or until the pumpkin is tender.


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


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