HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Pumpkin & Veggie Red Curry
Thai Pumpkin & Veggie Red Curry

Thai Pumpkin & Veggie Red Curry

with Crushed Peanuts

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You'll have no problems getting your veggies in with this creamy, cracking curry. The only way to improve it? Crushed peanuts for some crunch. Tick!

Tags:Plant BasedSpicyNot Suitable for CoeliacsNaturally Gluten-Free

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

peeled & chopped pumpkin

1 packet

jasmine rice





2 clove


1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag


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


1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3957 kJ
Fat50.5 g
of which saturates32.9 g
Carbohydrate99.7 g
of which sugars23.8 g
Protein15 g
Sodium1459 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin 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.


While the pumpkin is roasting, add the water 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!


Cut the zucchini and capsicum into small chunks. Finely chop the 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 a medium high 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 and vegetable stock powder (see ingredients). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid or foil. Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from the heat.


Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Serve sprinkled with the crushed peanuts and coriander.