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Thai Recipes
Thai Green Pumpkin & Broccoli Curry

Thai Green Pumpkin & Broccoli Curry

with Brown Rice & Crushed Peanuts

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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!

Allergens:SoyGlutenPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsSoyMay be presentPeanuts, Tree Nuts)

1 tin

coconut milk

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

½ unit

long red chilli

Not included in your delivery

olive oil

3 cup

water

2 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3760 kJ
Fat51.1 g
of which saturates37.2 g
Carbohydrate77.4 g
of which sugars12 g
Protein25.5 g
Sodium2430 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Add the roasted pumpkin, soy sauce and brown sugar to the curry and stir to combine.

6

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).