Thai Pumpkin & Veggie Red Curry
with Peanuts, Jasmine Rice & Coconut Yoghurt- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2 packet
Coconut Milk
2
Garlic
1
Carrot
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk.)
1 packet
Pea Pods
1 packet
Mild Thai Red Curry Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Peeled & Chopped Pumpkin
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • 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.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Thinly slice carrot into half-moons. • Trim pea pods. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and pea pods, tossing, until slightly softened, 3-4 minutes. • SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. Add mild Thai red curry paste and garlic and cook until fragrant, 1-2 minutes.
• Add coconut milk, and soy sauce. • Increase heat to high. Bring to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. • Stir in the roasted pumpkin. Remove from heat.
• Divide jasmine rice between bowls. • Top with Thai pumpkin and veggie red curry. • Top with a dollop of coconut yoghurt. Sprinkle with crushed peanuts to serve. Enjoy!
