Thai Pumpkin & Lentil Red Curry
with Roasted Cashews & Coriander
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.
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.
Ingredients
1 unit
butternut pumpkin
1 unit(s)
carrot
1 packet
jasmine rice
1 unit(s)
brown onion
2 clove
garlic
1 bunch
Asian greens
1 packet
red lentils
¾ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
1 tin
coconut milk
1 cube
vegetable stock
1 bag
coriander
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1.5 cup
water (for the curry)
Nutritional Values
Utensils
Instructions
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!
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!
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.
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!
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.
Divide the jasmine rice between bowls, and top with the Thai pumpkin and lentil curry. Garnish with the coriander and roasted cashews.
