Butternut Squash Korma Curry with Prawns
with warm and fluffy naan
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)4185 kJ
Energy (kcal)1000 kcal
Fat32.5 g
of which saturates17.8 g
Carbohydrate117.5 g
of which sugars29.7 g
Dietary Fiber22.6 g
Protein41.4 g
Cholesterol78 mg
Salt8.63 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
1
- 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.
2
- 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.
3
- 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.
4
- Divide the creamy butternut curry between deep plates or bowls.
- Scatter over the scallion.
- Serve with warm naan alongside.
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