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 bag
Peeled & Chopped Pumpkin
1 head
broccoli
2 clove
garlic
½ packet
Lemongrass & Makrut Lime Stir-Fry Paste
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
Long Chilli
¾ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
1 tin
bamboo shoots
Not included in your delivery
olive oil
1 tsp
brown sugar
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add brown rice and a pinch of salt and cook, uncovered, over high heat until tender, 25-30 minutes. • Drain rice, then return to saucepan. Cover to keep warm.
• While the rice is cooking, place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, cut broccoli (including the stalk!) into small florets. • Finely chop garlic. • Drain bamboo shoots. Thinly slice long chilli (if using).
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, lemongrass & makrut lime stir-fry paste (see ingredients) and Thai green curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, broccoli and bamboo shoots, then bring to the boil. Simmer until broccoli is tender, 4-5 minutes.
• Stir through roasted pumpkin, the soy sauce and the brown sugar.
• Divide brown rice between bowls. • Top with Thai green pumpkin and broccoli curry. • Sprinkle with crushed peanuts and chilli. Enjoy!
