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Thai Green Pumpkin & Broccoli Curry

Thai Green Pumpkin & Broccoli Curry

with Roasted Peanuts

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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!

Allergens:SoyGlutenPeanuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

brown rice

1 head

broccoli

2 clove

garlic

2 leaves

makrut lime leaves

1 bunch

Asian greens

1 packet

peeled pumpkin

1 tin

Thai green curry paste

(ContainsSoy)

1 tin

coconut milk

1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)

Not included in your delivery

olive oil

3 cup

water

1 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3660 kJ
Fat45.7 g
of which saturates25.6 g
Carbohydrate77 g
of which sugars10.5 g
Dietary Fibre0 g
Protein25 g
Cholesterol0 mg
Sodium3010 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the brown rice between bowls and top with the Thai green pumpkin and broccoli curry. Sprinkle with the crushed peanuts.