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Thai Pumpkin & Lentil Red Curry

Thai Pumpkin & Lentil Red Curry

with Roasted Cashews & Coriander

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Get ready to knock your socks off with this flavour-packed veggie curry. We've combined our popular red curry paste and creamy coconut milk to bring lentils to life, while roasted cashews add crunch and amazing texture.

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsVeggie
Allergens:SoyTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

butternut pumpkin

1 Einheit

carrot

1 packet

jasmine rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 Einheit

brown onion

2 clove

garlic

1 bunch

Asian greens

1 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

¾ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut milk

1 cube

vegetable stock

1 bag

coriander

1 packet

roasted cashews

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1.5 cup

water (for the curry)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4146 kJ
Fat31.9 g
of which saturates12.9 g
Carbohydrate126.9 g
of which sugars34.6 g
Protein34.1 g
Sodium1557 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan forced. Chop the butternut pumpkin into 2cm chunks. Cut the carrot (unpeeled) into 2cm chunks. Place the carrot and pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you're not a fan of the skin!

2

While the pumpkin is roasting, add the water (for the rice) 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!

3

While the rice is cooking, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Rinse the red lentils.

4

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Thai red curry paste (see ingredients list) and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the curry), crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and red lentils. Bring to the boil then reduce the heat to medium, stirring occasionally. Cover with a lid or foil and cook until the lentils have softened, 20-22 minutes.

TIP: Stand back, the curry paste can spit a bit!

5

While the curry is cooking, roughly chop the coriander. When the lentils have cooked, add the Asian greens and cook until wilted, 1 minute. Gently stir through the roasted pumpkin and carrot. Season to taste with salt and pepper.

TIP: Add a splash of water if the curry looks too thick.

6

Divide the jasmine rice between bowls, and top with the Thai pumpkin and lentil curry. Garnish with the coriander and roasted cashews.