• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Pop the butternut squash onto a large (lined) baking tray.
• Spread out in a single layer, drizzle with oil and season with cumin, salt and pepper.
• Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn the tray halfway through.

• Meanwhile, rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat and set aside.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and thinly slice the onion. 
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the mushrooms.
• Trim and thinly slice the scallion.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a pan over medium heat with a drizzle of oil. 
• Once hot, add the onion, mushrooms and tandoori masala spice mix. Cook until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
• Add the garlic and cook, stirring continuously, 1 min.

• Add 50ml water (per 2P) and ½ tsp sugar (per 2P) along with the stock and chopped tomatoes.
• Simmer until thickened, 8-10 mins.
• Stir through the coconut milk and the roasted butternut squash. Season to taste with salt and pepper. 
• Loosen the curry with a splash of water if you feel it's too thick.

TIP: As the curry simmers, check occasionally to ensure it's not sticking and stir if necessary.

• Fluff up the rice with a fork and divide between bowls. 
• Top with butternut and mushroom curry.
• Finish with a sprinkling of sliced scallion.