HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Eggplant & Broccoli Yellow Curry
Thai Eggplant & Broccoli Yellow Curry

Thai Eggplant & Broccoli Yellow Curry

with Roasted Peanuts

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Rich, creamy and lightly spiced, Thai yellow curry is universally popular. Add cubes of roasted eggplant, tender-crisp broccoli and Asian greens to make a delicious veggie curry that'll put a smile on everyone's dial.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 head


1 bunch

Asian greens

½ unit

long red chilli

1 bag


1 knob


1 packet

jasmine rice

1 tub

yellow curry paste

(May be present Crustacea)

1 tin

coconut milk

1 packet

roasted peanuts

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

Not included in your delivery

olive oil

1.25 cup


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)3500 kJ
Fat43.8 g
of which saturates25.3 g
Carbohydrate74.6 g
of which sugars7.9 g
Dietary Fibre0 g
Protein22.6 g
Cholesterol0 mg
Sodium1220 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into 2cm pieces. Place the eggplant on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a generous pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.


While the eggplant is roasting, cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the long red chilli (if using) (see ingredients list). Roughly chop the coriander. Finely grate the ginger.


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 is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek


When the eggplant has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and cook until slightly softened, 3-4 minutes. Add the yellow curry pasteand ginger and cook until fragrant, 1-2 minutes. SPICY! The curry paste is spicy so add even less if you prefer your curry mild.


Add the coconut milk and bring to the boil over a high heat. Reduce the heat to medium and simmer until slightly reduced, 2-3 minutes. Add the soy sauce, Asian greens and roasted eggplant and cook, stirring, until the Asian greens are tender, 1-2 minutes.


Divide the rice between bowls and top with the Thai eggplant and broccoli curry. Sprinkle with the roasted peanuts, chopped coriander and chilli (if using).