HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Pumpkin & Veggie Red Curry
Thai Pumpkin & Veggie Red Curry

Thai Pumpkin & Veggie Red Curry

with Jasmine Rice & Crushed Peanuts

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This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about, but the pumpkin, broccolini and capsicum do so much more. Coated in a creamy red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry? Roasted peanuts. Tick!


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)



1 bunch


2 clove


1 bunch


1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

¾ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut milk

1 sachet

vegetable stock powder

Not included in your delivery


olive oil

1.25 cup


1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat44.6 g
of which saturates25.5 g
Carbohydrate93.8 g
of which sugars20.7 g
Dietary Fibre0 g
Protein22.2 g
Cholesterol0 mg
Sodium1930 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


While the pumpkin is roasting, bring the water to the boil in a medium saucepan. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the capsicum into 2cm chunks. Trim the broccolini and cut into 3cm pieces. Finely chop the garlic. Crush the roasted peanuts in their packet using a rolling pin (or finely chop if you prefer).


SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and broccolini and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.


Add the coconut milk and vegetable stock powder to the curry. Bring to the boil over a high heat, then reduce the heat to medium. Cover with a lid (or foil) and simmer until well combined, 3 minutes. Remove the lid, then stir in the soy sauce and roasted pumpkin.


Roughly chop the coriander. Divide the jasmine rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander.