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NZ Yellow Thai Pumpkin Curry with Rice & Peanuts

NZ Yellow Thai Pumpkin Curry with Rice & Peanuts

NZ Yellow Thai Pumpkin Curry with Rice & Peanuts

Get up to $175 off

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Vegetable Stock Powder

1 packet

Crushed Peanuts

1 sachet

Coriander

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Roasted Pumpkin

1

Asian Greens

1 packet

Yellow Curry Paste

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

1

Baby Broccoli

1

Lemon

Nutrition Values

Calories563 kcal

Energy (kJ)2350 kJ

Fat30.6 g

of which saturates20.3 g

Carbohydrate52.6 g

of which sugars6.7 g

Dietary Fibre7.3 g

Protein15 g

Sodium1080 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.

Cooking Steps

1

Zap the roasted pumpkin until hot and steaming, 2 minutes. Trim and halve broccolini. Chop Asian greens. Slice lemon into wedges.

2

Heat olive oil in a frying pan over medium-high heat. Cook broccolini, tossing, until tender, 4-5 mins. Add curry paste (see ingredients) and garlic paste. Cook, tossing, until fragrant, 1 min. Add Asian greens, coconut milk and stock powder and simmer until thickened, 1-2 mins. Remove from heat, add pumpkin, a squeeze of lemon juice and a splash of water. Season to taste.

3

Meanwhile, zap rice in microwave until steaming, 2-3 mins. Plate up rice and Thai curry. Top with peanuts, torn coriander, crispy shallots and remaining lemon wedges.

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