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Creamy Roasted Pumpkin Curry

Creamy Roasted Pumpkin Curry

with Basmati Rice & Flaked Almonds

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Enjoy a bowl of rich and creamy pumpkin curry, loaded with colourful veggies and aromatic spices. With a sprinkling of lightly toasted almonds to finish it all off, this delicious meal will beat your local takeaway joint!

Allergens:Tree NutsGlutenSoy

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

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

carrot

1 packet

peeled & chopped pumpkin

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

4 clove

garlic

1 knob

ginger

1 bunch

broccolini

1 bunch

Asian greens

1 unit

lemon

1 bunch

coriander

2 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

Bengal curry paste

2 tin

coconut milk

Not included in your delivery

olive oil

3 cup

water

2 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3500 kJ
Fat39.2 g
of which saturates24.4 g
Carbohydrate88.5 g
of which sugars18.1 g
Protein17.6 g
Sodium1180 mg
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 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 2cm pieces. Place the peeled & chopped pumpkin and carrot on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until just tender, 20-25 minutes.

TIP: Cut the carrot to the correct size so it cooks in the allocated time.

2

While the veggies are roasting, add the water to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Trim the broccolini and slice into thirds. Roughly chop the Asian greens. Slice the lemon into wedges. Roughly chop the coriander. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

4

SPICY! This is a mild curry paste, but if you or the kids are extra sensitive to heat, feel free to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Add the broccolini and Bengal curry paste and cook, stirring until softened and fragrant, 2 minutes.

5

Add the coconut milk and the soy sauce to the frying pan and stir well to combine. Simmer until thickened slightly, 3-4 minutes. Stir through the roasted veggies, Asian greens and a squeeze of lemon juice until the Asian greens are just wilted, 1 minute.

6

Divide the basmati rice between bowls and top with the creamy roasted pumpkin curry. Sprinkle over the toasted almonds. Garnish the adults' portions with the coriander and serve with any remaining lemon wedges.