with Tenderstem, Basmati Rice and Cashews
Our Creamy Roasted Butternut Squash Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! Recipe Update: Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Allergens
Utensils
Tags
Butternut Squash
1
Onion
1
Garlic Clove
2
Tenderstem® Broccoli
150
Basmati Rice
150
Cashew Nuts
25
Tomato Puree
30
North Indian Style Spice Mix
2
Vegetable Stock Paste
10
Creme Fraiche
150
Water for the Curry
200
Water for the Rice
300
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks - they need to be small so they can cook quickly.
Pop the squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.
Halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Chop the tenderstem broccoli into thirds.
Pour the cold 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).
Heat a large saucepan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl, then pop the pan back on medium heat with a drizzle of oil.
Once hot, add the onion and stir-fry until softened, 4-5 mins.
Stir in the garlic, tomato puree and North Indian style spice mix. Cook for 1 min, stirring continuously.
Pour in the water for the curry (see pantry for amount) and veg stock paste. Stir to combine well.
Stir the broccoli into the curry, bring to a simmer, then lower the heat. Cover with a lid or some foil.
Cook until the broccoli is tender, about 10-12 mins. TIP: The mixture will be quite thick, so stir it occasionally to stop it from sticking.
When the broccoli is tender, stir in the creme fraiche until completely combined. Remove from the heat if the butternut squash hasn't finished cooking yet.
Once cooked, stir the roasted squash through the curry.
Bring back to the boil, adding a splash of water if it's a little thick, then remove from the heat. Taste and season with salt and pepper if needed.
Fluff up the rice with a fork and share between your bowls. Top with the curry and sprinkle with the cashews to finish.
Enjoy!
768
kcal
Energy (kcal)
3215
kJ
Energy (kJ)
32.2
g
Fat
16.4
g
of which saturates
108.7
g
Carbohydrate
25.9
g
of which sugars
19.3
g
Protein
1.34
g
Salt
with Goat's Cheese and Roasted Baby Plum Tomatoes
