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Butternut and Mushroom Curry
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Butternut and Mushroom Curry

Butternut and Mushroom Curry

with North Indian spice and fluffy rice

This Indian-inspired recipe features two beautiful types of veg vying to be the star of the show. Slowly simmered mushrooms and softened roasted butternut squash each add their own unique flavour to this mild and creamy curry.

Tags:
Under 650 calories
Family Friendly
Veggie
Eat Me First
Vegan
Climate Conscious
Allergens:
Celery
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Diced Butternut Squash

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Chopped Tomato with Onion & Garlic

150 grams

Rice

2 sachet(s)

North Indian Style Spice Mix

2 sachet(s)

Vegetable Stock

(Contains Celery)

2 unit(s)

Scallion

150 grams

Mushrooms

1 pack(s)

Coconut Milk

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2603 kJ
Energy (kcal)622 kcal
Fat19.3 g
of which saturates14.8 g
Carbohydrate97.6 g
of which sugars22.8 g
Dietary Fiber2.7 g
Protein15.3 g
Cholesterol0 mg
Salt3.96 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper
Pot with Lid

Instructions

Roast the Butternut
1
  • 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 salt and pepper.
  • Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.
Cook the Rice
2
  • Meanwhile, pour 300ml cold salted water (double for 4p) 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.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
3
  • 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.
Start the Curry
4
  • Place a pan over medium heat with a drizzle of oil
  • Once hot, add the onion. Cook until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
  • Once the onion has softened, add the mushrooms, garlic and North Indian spice mix
  • Cook for 1 min, stirring continuously. 
Slowly Simmer
5
  • Pour in 50ml water and ½ tsp sugar (double both for 4p) along with the vegetable stock powder and chopped tomatoes.
  • Simmer until thickened, 8-10 mins.
  • Add a splash of water if necessary.
  • Stir through the coconut milk and season to taste with salt and pepper.
  • Add the roasted butternut squash to the pan.

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

Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls. 
  • Top with butternut and mushroom curry.
  • Finish with a sprinkling of sliced scallion.
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