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Thai Coconut Pumpkin & Veggie Curry with Roasted Cashews & Peanuts

Thai Coconut Pumpkin & Veggie Curry with Roasted Cashews & Peanuts

Thai Coconut Pumpkin & Veggie Curry with Roasted Cashews & Peanuts

Thai Coconut Pumpkin & Veggie Curry with Roasted Cashews & Peanuts. This classic Thai curry is sure to please everyone in your house. By controlling the heat when you add the yellow curry paste, you can set this curry from fragrant to eye-wateringly hot. It’s up to you!

Serves 4

 

olive oil

1/2 cups Jasmine rice

2 1/2 cups water

400g peeled pumpkin 

2 brown onion 

2 zucchini 

2 knobs of ginger

90g baby spinach 

50g yellow curry paste

800ml coconut milk 

1 cube vegetable stock 

2tbs soy sauce

60g peanuts

60g cashews

 

Rinse the Jasmine rice well. Add the water (check ingredients list for the amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!

While the rice is cooking, chop the peeled pumpkin into 1 cm cubes. TIP: Chopping the pumpkin small ensures it cooks in the allocated time. Peel and finely slice the brown onion. Chop the zucchini into 1 cm chunks. Finely grate the ginger (unpeeled). Roughly chop the baby spinach leaves.

Heat a drizzle of olive oil in a large frying pan. Add the pumpkin, brown onion, and zucchini and cook for 5-6 minutes, or until slightly softened. Add the yellow curry paste (use suggested amount) and cook for 1 minute, or until fragrant. TIP: The curry paste is spicy so add a little less if you prefer your curry mild. Add the ginger and cook for 1 minute, or until fragrant.

Add the coconut milk and crumble in the vegetable stock cube (use suggested amount). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid. Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is soft. Add the soy sauce and baby spinach leaves and stir through for 1 minute, or until just wilted.

While the rice is cooking, roughly chop the roasted peanuts and roasted cashews.

Divide the rice between bowls and top with the Thai coconut pumpkin & veggie curry. Sprinkle over the peanuts and roasted cashews.

 

Visit www.hellofresh.com.au for more information. 

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