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Butternut and Mushroom Curry with Falafel

Butternut and Mushroom Curry with Falafel

with tandoori spice and fluffy rice
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Get 50% off your first box!
Calories
: 
809 kcal
Protein
: 
21.8g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

300 grams

Diced Butternut Squash

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Chopped Tomato with Onion & Garlic

150 grams

Rice

1 sachet(s)

Vegetable Stock

2 unit(s)

Scallion

150 grams

Mushrooms

1 pack(s)

Coconut Milk

2 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Ground Cumin

160 grams

Falafel

(May be present: Wheat, Cereals containing gluten, Mustard, Soya)

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3384 kJ
Energy (kcal)809 kcal
Fat24.5 g
of which saturates16.2 g
Carbohydrate121.9 g
of which sugars31.1 g
Dietary Fiber14.1 g
Protein21.8 g
Salt5.1 g
Potassium135.3 mg
Calcium22.4 mg
Iron0.6 mg
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.
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

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 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.
  • Pop the falafels onto the baking tray for the final 8-10 mins.
Cook the Rice
2
  • 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).
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.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Start the Curry
4
  • 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.
Finishing Touches
5
  • 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.

Garnish 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 and a crumbling of falafel.
Meal right image

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