Thai Red Pumpkin, Tofu & Broccoli Curry
with Basmati Rice & Crushed Peanuts
- Soy
- Peanuts
- Wheat
- Gluten
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
- Crustaceans
- Eggs
Enjoy a bowl of rich and creamy Thai curry, loaded with colourful veggies and aromatic spices. With a sprinkling of crushed peanuts to finish it all off, this delicious meal will beat your local takeaway joint!
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; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Broccoli Florets
1
Capsicum
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
Nutrition Values
Utensils
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 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. Bake until tender, 20-25 minutes. TIP: Cut the carrot to size so it cooks in time.
Finely chop the garlic. Remove the stem from makrut lime leaves, then very finely chop. Roughly chop the Asian greens. • Cut tofu into 2cm chunks. 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. • Cook tofu, tossing until browned, 3-4 minutes. 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, tofu and broccoli curry. Sprinkle with the crushed peanuts. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some reviewers found the dish tasty, while others noted a lack of red curry flavour.
- Ease of prep: Customers appreciated this as an easy vegetarian midweek meal option.
- Suggestions: Consider adding chickpeas to bulk up the dish for a heartier meal.
