Thai Pumpkin & Veggie Red Curry
with Crushed Peanuts
This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about. Coated in a creamy red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry? Crushed peanuts. Tick!
Always refer to the product label for the most accurate ingredient and allergen information.
1
butternut pumpkin
1 packet
jasmine rice
1
zucchini
1
capsicum
2 clove
garlic
1 bag
coriander
1 box
coconut milk
½ cube
vegetable stock
1 packet
crushed peanuts
(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)½ tin
Thai red curry paste
(ContainsSoyMay be present Peanuts)Not included in your delivery
olive oil
1.25 cup
water
1 tbs
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)
Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
While the pumpkin is roasting, bring the water to the boil in a medium saucepan. 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 set aside, 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! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a mediumhigh 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 to the curry and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until well combined, 3 minutes. Add the soy sauce and roasted pumpkin to the curry and stir to combine.
Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander.