HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Green Pumpkin & Broccoli Curry
Thai Green Pumpkin & Broccoli Curry

Thai Green Pumpkin & Broccoli Curry

with Roasted Peanuts

Read more

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!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

brown rice

1 head


2 clove


2 leaves

makrut lime leaves

1 bunch

Asian greens

1 packet

peeled pumpkin

1 tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts)

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


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.