with minted yoghurt
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Rice
150 grams
Diced Butternut Squash
300 grams
Carrot
1 unit(s)
Coconut Milk
1 pack(s)
Yoghurt
110 grams
Chilli
1 unit(s)
Vegetable Stock
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Mint
5 grams
Onion
1 unit(s)
Tandoori Masala Mix
1 sachet(s)
Tofu
180 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Trim the carrot, then coarsely grate (no need to peel).
- 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 carrot and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces. Chop the tofu into 2cm chunks.
- Halve the chilli and discard the core and seeds. Finely chop.
- Pick the mint leaves and roughly chop (discard the stalks).
- Place a large pan over high heat with a drizzle of oil. Add the butternut, tofu and onion and fry for 4-5 mins.
- Reduce the heat to medium-high, add the tandoori spice mix and fry for 1 min.
- Add the stock, 50ml water (per 2P), korma paste and coconut milk. Cover and cook until tender, another 8-10 mins, stirring occasionally.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- Mix the chilli (add less if you don't like the heat) and mint with half the yoghurt.
- Once cooked, season the rice to taste with salt and pepper.
- Divide the carrot rice between bowls.
- Serve the butternut curry alongside.
- Dollop plain yoghurt over the kids plates and spiced yoghurt on the adult plates.
3454
kJ
Energy (kJ)
825
kcal
Energy (kcal)
32.8
g
Fat
18.3
g
of which saturates
102
g
Carbohydrate
25.9
g
of which sugars
7.9
g
Dietary Fiber
28.1
g
Protein
0
mg
Cholesterol
3.44
g
Salt
