Thai Green Pumpkin & Broccoli Curry

Name: Thai Green Pumpkin & Broccoli Curry with Brown Rice & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 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 tsp brown sugar; 1 packet crushed peanuts; ½ Long Chilli; ¾ tin Thai green curry paste; 2 tsp soy sauce (or gluten-free tamari soy sauce); 1 tin bamboo shoots

with Brown Rice & Crushed Peanuts

4.0(1.8K)

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Calories

:

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Protein

:

19.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Spicy

Allergens:

Peanuts
Soy
Gluten
May contain traces of allergens
Gluten
Milk
Sesame
Soy
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut
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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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: Peanuts; 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: Peanuts.)

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

Energy (kJ)3575 kJ

Fat52.1 g

of which saturates32.9 g

Carbohydrate71.2 g

of which sugars15.3 g

Protein19.9 g

Sodium1635 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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!

4

• 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.