Thai Green Pumpkin & Broccoli Curry
with Roasted Peanuts
This pumpkin and broccoli curry is a little bit sweet, a little bit spicy, a little bit salty and totally delicious! It’s packed with veggie goodness and sprinkled with roasted peanuts for extra flavour and crunch. Dig in!
1 packet
brown rice
1 head
broccoli
2 clove
garlic
2 leaves
makrut lime leaves
1 bunch
Asian Greens
1 packet
Peeled Pumpkin Pieces
1 tin
Thai green curry paste
( )
1 tin
coconut milk
1 packet
roasted peanuts
( )
olive oil
3 cup
water
1 tsp
soy sauce
()
1 tsp
brown sugar
Rinse the brown rice well. In a medium saucepan, bring the rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is tender, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Remove the centre veins, then finely slice the makrut lime leaves. Roughly chop the Asian greens. Gently crush the roasted peanuts (still in their packet) with a rolling pin or the bottom of a saucepan, or roughly chop them if you prefer. Cut the peeled pumpkin into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin and cook, tossing occasionally, until softened, 7-9 minutes.
Add the garlic, sliced makrut lime leaves and Thai green curry paste to the frying pan and cook, stirring, until fragrant, 1 minute. Add the coconut milk and broccoli and bring to the boil. Simmer until the broccoli and pumpkin are tender, 4-5 minutes.
Stir the Asian greens through the curry and cook until wilted, 1-2 minutes. Add the soy sauce and brown sugar and stir to combine.
Divide the brown rice between bowls and top with the Thai green pumpkin and broccoli curry. Sprinkle with the crushed peanuts.
