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.

Family Friendly
Calorie Smart
Eat Me First
Climate Conscious
Total Time45 minutes
Cooking Time30 minutes


Serving amount

300 grams

Diced Butternut Squash

2 unit(s)


1 pack(s)

Chopped Tomato with Onion & Garlic

150 grams


2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Vegetable Stock

2 unit(s)


150 grams


1 pack(s)

Coconut Milk

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2615 kJ
Energy (kcal)625 kcal
Fat19.5 g
of which saturates14.8 g
Carbohydrate97.5 g
of which sugars22.8 g
Dietary Fiber2.8 g
Protein15.8 g
Cholesterol0 mg
Salt3.05 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.


Baking Sheet with Baking Paper
Pot with Lid


Roast the Butternut
  • 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.
Cook the Rice
  • 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).
Get Prepped
  • 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.
Start the Curry
  • 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. 
Finishing Touches
  • Add 50ml water and ½ tsp sugar (double both for 4p) along with the 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.

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