Thai Pumpkin & Veggie Red Curry

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

with Crushed Peanuts

Get up to $200 off!

You'll have no problems getting your veggies in with this creamy, cracking curry. The only way to improve it? Crushed peanuts for some crunch. Tick!

Tags:

Plant Based

•Spicy

•Not Suitable for Coeliacs

•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

1 bag

Peeled & Chopped Pumpkin

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

zucchini

capsicum

2 clove

garlic

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

coriander

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

½ tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Energy (kJ)3957 kJ

Fat50.5 g

of which saturates32.9 g

Carbohydrate99.7 g

of which sugars23.8 g

Protein15 g

Sodium1459 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. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes.

While the pumpkin is roasting, add the water to a medium saucepan and bring to the boil. 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 keep 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! Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium high heat. Cook the zucchini and capsicum 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 vegetable stock powder (see ingredients). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid or foil. Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from the heat.

Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Serve sprinkled with the crushed peanuts and coriander.