Thai Red Pumpkin & Broccoli Curry
with Basmati Rice & Roasted Cashews
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
1 packet
Peeled Pumpkin Pieces
1 packet
Basmati Rice
2
Garlic
1
Asian Greens
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio, May contain traces of allergens; )
1 packet
Broccoli Florets
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
1 tsp
soy sauce
(Contains: Soy, Gluten, May contain traces of allergens; )
1 tsp
brown sugar
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the capsicum into 1cm chunks. Place the peeled & chopped pumpkin, capsicum and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. DESIGN: Use image from W22 Creamy Roasted Pumpkin Curry_Step 1
Finely chop the garlic. Remove the stem from makrut lime leaves, then very finely chop. Roughly chop the Asian greens. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!
SPICY: The curry paste is spicy, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and cook until lightly softened, 5-6 minutes. Add the garlic, makrut lime and mild Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk and bring to the boil. Simmer on medium heat until the broccoli is tender, 4-5 minutes. Stir through the Asian greens until wilted.
Stir through the soy sauce, brown sugar and the roasted veggies.
Divide the basmati rice between bowls and top with the Thai red pumpkin and broccoli curry. Sprinkle with the crushed peanuts. Enjoy!
