Butternut Squash Korma Curry with Prawns

Name: Butternut Squash Korma Curry with Prawns with warm and fluffy naan
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 300 grams Diced Butternut Squash; 1 pack(s) Coconut Milk; 1 pack(s) Chickpeas; 2 sachet(s) Vegetable Stock; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 sachet(s) Curry Powder; 1 sachet(s) Ground Cumin; 1 sachet(s) Korma Curry Paste; 2 unit(s) Naan; 1 unit(s) Scallion; 150 grams Prawns; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with warm and fluffy naan

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A recipe conveniently customised just to your liking.

Tags:

Eat Me First

•Veggie

•Quick

Allergens:

Mustard

•Wheat

•Milk

•Crustaceans

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Diced Butternut Squash

1 pack(s)

Coconut Milk

1 pack(s)

Chickpeas

2 sachet(s)

Vegetable Stock

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Curry Powder

(Contains: Mustard)

1 sachet(s)

Ground Cumin

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

2 unit(s)

Naan

(Contains: Wheat, Milk)

1 unit(s)

Scallion

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4041 kJ

Energy (kcal)966 kcal

Fat31 g

of which saturates17 g

Carbohydrate115.9 g

of which sugars25.4 g

Dietary Fiber19.2 g

Protein40.2 g

Cholesterol78 mg

Salt7.88 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

•Sieve

•Pot with Lid

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the butternut squash onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf until soft and golden, 20-30 mins.
Drain and rinse the chickpeas in a sieve.
Trim and thinly slice the scallion.
Stir the coconut milk (or shake the packet) to dissolve any lumps.

Little Chef's TIP: Have the kids help drain the chickpeas.

Place a pot over medium-high heat with a drizzle of oil.
Add the cumin, curry powder, prawns and chickpeas and cook, stirring, for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Next add chopped tomatoes, korma paste, coconut milk, stock and ½ tsp sugar (per 2P).
Cover and simmer, 8-10 mins.
Once cooked, stir through the roast butternut squash.

Meanwhile, place the naans onto a baking tray.
Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once simmered, add a splash of water to loosen the curry if required. Season to taste with salt and pepper.