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Thai Recipes
Thai Pumpkin & Veggie Yellow Curry

Thai Pumpkin & Veggie Yellow Curry

with Jasmine Rice & Peanuts

Vegetarian
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3.5 / 4 Ratingout of 404 ratings
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This classic Thai curry is sure to please everyone in your house. By controlling the heat when you add the curry paste, you can set this curry from fragrant to extra hot. It’s up to you!

Allergens:GlutenSoyaPeanuts
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

butternut pumpkin

1 unit

brown onion

1 knob

ginger

1 bag

baby spinach leaves

½ tub

yellow curry paste

(May be presentCrustacea)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

jasmine rice

1 unit

zucchini

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3780 kJ
Fat44.3 g
of which saturates25.8 g
Carbohydrate92.5 g
of which sugars20.6 g
Protein23.1 g
Sodium1640 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Grater
Knife
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook the rice
Cook the rice
1

In a medium saucepan, bring the water 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 all the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
Get prepped
2

While the rice is cooking, peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush. It becomes tender after roasting and adds fibre to the meal.Thinly slice the brown onion. Cut the zucchini into 1cm chunks. Finely grate the ginger.

Cook the veggies
Cook the veggies
3

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 until slightly softened, 5-6 minutes. Add the yellow curry paste (see ingredients list) and ginger and cook until fragrant, 1-2 minutes. SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste.

Cook the curry
Cook the curry
4

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, until the pumpkin is tender, 10-12 minutes.

chop the nuts
chop the nuts
5

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

Serve up
Serve up
6

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