Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the curry powder and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, halve any thick broccoli stems lengthways. Cut the Tenderstem® into thirds.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the korma style paste and fry for 1 min, then stir in the veg stock paste, sugar and water for the curry (see pantry for both amounts). 

Stir through the broccoli and bring to the boil. Cover with a lid and simmer until the broccoli is just tender, 4-5 mins. Once tender, remove the lid from the pan and stir through the creme fraiche until fully combined. Bring to the boil, then remove from the heat. 

Once the butternut squash is roasted, stir it through the curry. Return the pan to the heat and cook until piping hot.

When ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your plates, then top with your korma style curry.

Enjoy!