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Indian Chicken & Roast Pumpkin Curry
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Indian Chicken & Roast Pumpkin Curry

Indian Chicken & Roast Pumpkin Curry

with Spinach & Basmati Rice

This fluffy rice needs to soak up the ultimate curry, so we present to you just that! A creamy yet spiced curry with two spice blend powerhouses, the Mumbai and mild North Indian spice blend. Add the chicken and pumpkin and you’re ready to dig in as soon as this curry is served.

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes


Serving amount

1 bag

peeled pumpkin pieces

1 packet

basmati rice


Brown Onion

1 clove


1 packet

Diced Chicken

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Tree Nuts, Soy. )

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

tomato paste

1 packet

coconut milk

1 bag

baby spinach leaves

1 bag


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

½ tbs

brown sugar

20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)2975 kJ
Fat32 g
of which saturates21.5 g
Carbohydrate85.2 g
of which sugars15.1 g
Protein45.1 g
Sodium981 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Paper
Medium Saucepan
Large Frying Pan



• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.


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

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


• Meanwhile, finely chop onion (see ingredients). • Finely chop garlic. • Season diced chicken with salt.


• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). Cook onion until softened, 2-3 minutes. • Add ginger paste, garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium, then add water (for the curry), coconut milk and the brown sugar. Stir to combine.


• Bring the curry to the boil, then reduce heat to medium. Simmer until thickened slightly, 3 minutes. • Return chicken (plus any resting juices) to the pan. Add baby spinach leaves, the butter and roasted pumpkin, then stir until spinach is wilted. Season to taste.


• Divide basmati rice between bowls. • Top with Indian chicken and roast pumpkin curry. • Tear over coriander to serve. Enjoy!