Thai Green Pumpkin & Broccoli Curry
with Brown Rice & Crushed Peanuts
This pumpkin and broccoli curry is a little bit sweet, a little bit spicy, a little bit salty and totally delicious! It’s packed with veggie goodness and sprinkled with crushed peanuts for extra flavour and crunch. Dig in!
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 packet
brown rice
1 head
broccoli
2 clove
garlic
2 leaves
kaffir lime leaves
1 bunch
Asian greens
1 packet
Peeled & Chopped Pumpkin
¾ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
1 tin
coconut milk
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. )
½ unit
long red chilli
Not included in your delivery
olive oil
3 cup
water
2 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain, return to the pan and cover to keep warm.
While the rice is cooking, place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
While the pumpkin is roasting, cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Remove the centre veins from the kaffir lime leaves, then finely chop. Roughly chop the Asian greens. Thinly slice the long red chilli (see ingredients list), if using.
TIP: The kaffir lime leaves are fibrous so you want to chop them as finely as possible.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic, ginger, kaffir lime and Thai green curry paste (see ingredients list) and cook until fragrant, 1 minute. Add the coconut milk and broccoli and bring to the boil. Simmer until the broccoli is tender, 4-5 minutes. Stir through the Asian greens and cook until wilted, 1-2 minutes.
Add the roasted pumpkin, soy sauce and brown sugar to the curry and stir to combine.
Divide the brown rice between bowls and top with the Thai green pumpkin and broccoli curry. Sprinkle with the crushed peanuts and chilli (if using).
