Thai Pumpkin & Veggie Red Curry

Name: Thai Pumpkin & Veggie Red Curry with Cashews, Jasmine Rice & Coriander
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 bag Peeled & Chopped Pumpkin; 1.25 cup water; 1 packet jasmine rice; 1 carrot; ½ tin bamboo shoots; 2 clove garlic; 1 packet ginger paste; 1 tin coconut milk; ½ sachet vegetable stock powder; 1 bag coriander; 1 packet roasted cashews; ½ tbs brown sugar; ½ tin Thai red curry paste; 1 tbs soy sauce (or gluten-free tamari soy sauce)

with Cashews, Jasmine Rice & Coriander

Get up to $200 off!

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

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

•Naturally Gluten-Free

•Not Suitable for Coeliacs

•Spicy

Allergens:

Tree Nuts

•Soy

•Gluten

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

carrot

½ tin

bamboo shoots

2 clove

garlic

1 packet

ginger paste

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

coriander

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)

½ tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

brown sugar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)4007 kJ

Fat51.8 g

of which saturates33.1 g

Carbohydrate105.1 g

of which sugars24.4 g

Protein14.3 g

Sodium1510 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

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 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. • Finely chop garlic. • Drain bamboo shoots (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and bamboo shoots, tossing, until slightly softened, 2-3 minutes. • SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

• Add coconut milk, the brown sugar and vegetable stock powder (see ingredients). • Increase heat to high. Bring to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. • Stir in the soy sauce and roasted pumpkin. Remove from heat.

• Roughly chop coriander leaves. • Divide jasmine rice between bowls. Top with Thai pumpkin and veggie red curry. • Sprinkle with roasted cashews and coriander to serve. Enjoy!