Yellow Thai Pumpkin Curry with Rice & Peanuts
Pre-Prepped | Three Steps | Ready in 15
- Peanuts
- May contain traces of allergens
- Gluten
- Eggs
- Peanuts
- Traces of Tree Nuts
- Crustaceans
- Sesame
- Fish
- Sulphites
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a speedy yellow Thai pumpkin curry loaded with greens and topped with crispy shallots and peanuts. *Heads-up - you'll need a microwave for this recipe.*
Ingredients
1 packet
Roasted Pumpkin
(May be present: Gluten, Eggs, Peanuts, Tree Nuts, Crustaceans, Sesame, Fish, Sulphites, Milk, Soy)
1 bunch
broccolini
1 packet
Asian Greens
½
lemon
½ packet
yellow curry paste
1 tub
garlic paste
(May be present: Gluten, Eggs, Sesame, Fish, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
Microwavable Basmati Rice
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 bunch
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
Pierce pumpkin packet and microwave until hot and steaming, 2 mins. Trim and halve broccolini. Chop Asian greens. Slice lemon into wedges.
Heat olive oil in a frying pan over medium-high heat. Cook broccolini, tossing, until tender, 4-5 mins. Add curry paste (1/2 tin for 2P / 1 tin for 4P. Add less if desired!) and garlic paste. Cook, tossing, until fragrant, 1 min. Add Asian greens, coconut milk and stock powder and simmer until thickened, 1-2 mins. Remove from heat, add pumpkin, a squeeze of lemon juice and a splash of water. Season to taste.
Meanwhile, microwave rice until steaming, 2-3 mins. Plate up rice and Thai curry. Top with peanuts, torn coriander, crispy shallots and remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this tasty vegetarian curry, though some found it too salty. Consider adjusting seasoning to taste.
- Ease of prep: Customers loved how quick and easy this meal was to prepare, thanks to pre-cooked pumpkin and microwave rice.
- Suggestions: If you're not a fan of coriander, feel free to omit it or substitute with another herb.
