Thai Pumpkin & Veggie Red Curry

Name: Thai Pumpkin & Veggie Red Curry with Roasted Cashews & Jasmine Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 butternut pumpkin; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 capsicum; 2 clove garlic; 1 packet ginger paste; 1 tin coconut milk; ½ sachet vegetable stock powder; 1 bag herbs; 1 packet roasted cashews; ½ tin Thai red curry paste; 1 tbs soy sauce (or gluten-free tamari soy sauce)

with Roasted Cashews & Jasmine Rice

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? Sprinkle with cashews for some crunch. Tick!

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

•Spicy

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Tree Nuts

•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

1 packet

jasmine rice

carrot

capsicum

2 clove

garlic

1 packet

ginger paste

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

herbs

1 packet

roasted cashews

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

Energy (kJ)4163 kJ

Fat51.3 g

of which saturates32.9 g

Carbohydrate115.4 g

of which sugars21.2 g

Protein14.1 g

Sodium1519 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 oven to 240°C/220°C fan-forced. Peel and chop butternut pumpkin into bite-sized chunks. Place 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.

TIP: If your oven tray is crowded, divide the pumpkin between two trays.

While pumpkin is roasting, add the water and a generous pinch of salt to a medium saucepan. Bring to the boil, then add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until 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 carrot into half-moons. Cut capsicum into small chunks. Finely chop 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 medium-high heat. Cook carrot and capsicum, tossing, until slightly softened, 5-6 minutes. Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

Add coconut milk and vegetable stock powder (see ingredients). Bring to the boil over high heat, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from heat.

Roughly chop herbs. Divide jasmine rice between bowls. Top with pumpkin and veggie red curry. Sprinkle with roasted cashews and chopped herbs to serve.