Butternut Curry and Veggie Rice
with minted yoghurt
With our recipes for kids and parents, double planning, shopping and cooking are a thing of the past. With this dish, the whole family can look forward to a colourful curry—with extra raita for the adults.
Tags:
Family Friendly
•Veggie
•Eat Me First
•Quick
Allergens:
Milk
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
300 grams
Diced Butternut Squash
1 unit(s)
Carrot
1 pack(s)
Coconut Milk
110 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
5 grams
Mint
1 unit(s)
Onion
1 sachet(s)
Tandoori Masala Mix
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2904 kJ
Energy (kcal)694 kcal
Fat25.1 g
of which saturates17.2 g
Carbohydrate100.4 g
of which sugars25.5 g
Dietary Fiber7 g
Protein14.6 g
Salt3.4 g
Potassium129.3 mg
Calcium110.1 mg
Iron0.4 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.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- 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).
2
- Halve, peel and chop the onion into small pieces.
- 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 and onion and fry for 4-5 mins.
3
- 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.
4
- 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.
