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Thai Red Pumpkin & Broccoli Curry

Thai Red Pumpkin & Broccoli Curry

with Basmati Rice & Roasted Cashews

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Enjoy a bowl of rich and creamy Thai curry, loaded with colourful veggies and aromatic spices. With a sprinkling of roasted cashews to finish it all off, this delicious meal will beat your local takeaway joint!

Unfortunately, this week's brown rice was in short supply, so we've replaced it with basmati rice. Don't worry, the recipe will be just as delicious!

Tags:Veggie
Allergens:SoyGlutenTree Nuts

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

basmati rice

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

1

carrot

1 packet

peeled & chopped pumpkin

1 head

broccoli

2 clove

garlic

2 leaves

makrut lime leaves

1 packet

Asian greens

½ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 box

coconut milk

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1.5 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)3979 kJ
Fat50.6 g
of which saturates26.4 g
Carbohydrate82.3 g
of which sugars20.2 g
Dietary Fibre0 g
Protein25.9 g
Cholesterol0 mg
Sodium938 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

While the rice is cooking, cut the carrot (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin, carrot and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the carrot to size so it cooks in time.

3

While the veggies are roasting, cut the broccoli into small florets and roughly chop the stalk. 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!

4

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. Cook the broccoli until just softened, 5-6 minutes. Add the garlic, makrut lime and Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk and bring to the boil. Reduce the heat to medium and simmer until the broccoli is tender, 4-5 minutes. Stir through the Asian greens until wilted.

5

Stir the soy sauce, brown sugar and roasted veggies through the curry until combined.

6

Divide the basmati rice between bowls and top with the Thai red pumpkin and broccoli curry. Sprinkle with the roasted cashews.