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
•Discovery
•Family Friendly
•Veggie
•Eat Me First
•Vegan
•Climate Conscious
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
1 sachet(s)
Vegetable Stock
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
Nutrition Values
Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat19.6 g
of which saturates14.8 g
Carbohydrate100.3 g
of which sugars22.4 g
Dietary Fiber2.8 g
Protein15.3 g
Cholesterol0 mg
Salt3.06 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
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 the tray halfway through.
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 and set aside.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
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.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
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, stirring continuously, 1 min.
5
- Add 50ml water and ½ tsp sugar (double both for 4p) along with the vegetable stock and chopped tomatoes.
- Simmer until thickened, 8-10 mins.
- Stir through the coconut milk and season to taste with salt and pepper.
- Add the roasted butternut squash to the pan.
- 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.
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.
