This is a combination of two different hello fresh Thai red curry recipes. It is quick enough to make for a weeknight meal. A bit spicy for my kids to eat at the moment, but we enjoyed it – the roasted cashews add a yummy crunch!

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PREP: 20 MINUTES | COOK: 30 MINUTES | SERVES: 4

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Ingredients:

• 1 600g butternut pumpkin, chopped into 1cm pieces
• 2 carrots, unpeeled and chopped into 1cm pieces
• 1 large eggplant, chopped into 2cm pieces
• 1 brown onion, thickly sliced
• 2 bunch bok choy, washed
• 2 cups jasmine rice
• 2 cloves garlic
• 4 Makrut lime leaves, de-stemmed and finely chopped
• 1 cup dry red lentils
• 114g red curry paste (use 1 – 1 1/2 tin or less if sensitive to spice. If you want to keep it vegan or GF, check ingredients list)
• 400ml coconut milk
• 2 cubes vegetable stock
• 2 tsp brown sugar
• 1 cup roasted cashews
• 1/2 bunch Coriander
• Oil, as required
• Water (2.5 cups for the rice + 1/2 cup for curry)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 220°C/200°C fan forced. Chop the butternut pumpkin, carrot and eggplant then place on the lined oven tray. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
2. While the vegetables are roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
3. While the rice is cooking, thinly slice the brown onion. Finely chop the garlic (or use a garlic press) and lime leaves. Roughly chop the Asian greens. Rinse the red lentils.
4. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Thai red curry paste and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the curry), crumbled vegetable stock and red lentils. Bring to the boil then reduce the heat to medium, stirring occasionally. Cover with a lid or foil and cook until the lentils have softened, 20-22 minutes. TIP: Stand back, the curry paste can spit a bit!
5. While the curry is cooking, roughly chop the coriander. When the lentils have cooked, add the brown sugar, Asian greens and cook until wilted, 1 minute. Gently stir through the roasted vegetables. Season to taste with salt and pepper. TIP: Add a splash of water if the curry looks too thick.
6. Divide the jasmine rice between bowls, and top with the curry. Garnish with the coriander and roasted cashews.