Thai Pumpkin & Veggie Red Curry

Name: Thai Pumpkin & Veggie Red Curry with Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 butternut pumpkin; 1 capsicum; 1 tin coconut milk; 1 bag coriander; 1 packet crushed peanuts; 2 clove garlic; 1 packet jasmine rice; olive oil; ½ sachet vegetable stock powder; 1.25 cup water; 1 zucchini; ½ tin Thai red curry paste; 1 tbs soy sauce (or gluten-free tamari soy sauce)

with Crushed Peanuts

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This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about. Coated in a creamy red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry ? Crushed peanuts. Tick!

The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:

Not Suitable for Coeliacs

•Plant Based

•Spicy

•Naturally Gluten-Free

Allergens:

Peanuts

•Soy

•Gluten

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

capsicum

1 tin

coconut milk

1 bag

coriander

1 packet

crushed peanuts

2 clove

garlic

1 packet

jasmine rice

½ sachet

vegetable stock powder

zucchini

½ tin

Thai red curry paste

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

Nutritional Values

per serving

Energy (kJ)4026 kJ

Fat49.3 g

of which saturates32.6 g

Carbohydrate101.5 g

of which sugars27.3 g

Protein18.4 g

Sodium1418 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 25-30 minutes.

While the pumpkin is roasting, bring the water to the boil in a medium saucepan. 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!

Cut the zucchini and capsicum into small chunks. Finely chop the garlic.

SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini and capsicum, stirring, until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk and the vegetable stock powder (see ingredients) to the curry. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until well combined, 3 minutes. Add the soy sauce and roasted pumpkin and stir to combine. Remove from heat.

Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander to serve.