Fragrant Butternut Curry
with fluffy rice and crunchy peanuts4.0(17)
Calories
:
746 kcalProtein
:
16.3g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Quick
Vegan
Allergens:
- Peanut
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
- Milk
With lime, ginger and lemongrass all present in this recipe, it's a dish that can definitely be described as fragrant. Fluffy rice adds to the aromatic air of this creamy butternut squash curry.
Ingredients
Serving amount
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 pack(s)
Coconut Milk
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)
120 grams
Peas
1 unit(s)
Lime
1 sachet(s)
Massaman Curry Paste
300 grams
Diced Butternut Squash
1 sachet(s)
Honey
4 grams
Toasted Onion Powder
(May be present: Milk)
5 grams
Coriander
150 grams
Rice
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3122 kJ
Energy (kcal)746 kcal
Fat31.1 g
of which saturates16.8 g
Carbohydrate99.6 g
of which sugars21.8 g
Dietary Fiber10.8 g
Protein16.3 g
Cholesterol0.3 mg
Salt2.8 g
Potassium310.5 mg
Calcium40.4 mg
Iron1.5 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 your delivered box.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Rince 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, cover with the lid and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Roughly chop the coriander (stalks and all). Quarter the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a good glug of oil.
- Once hot, fry the butternut until just golden, 6-8 mins.
3
- Add the lemongrass paste and fry until fragrant, 2-3 mins.
- Stir in coconut milk, massaman paste, toasted onion powder, honey and 75ml water (per 2P).
- Cover and simmer until the butternut is softened, 8-10 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
- Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.
4
- Divide the rice and curry between deep plates or bowls.
- Scatter sliced coriander and peanuts over the top.
- Finish off with a squeeze of lime juice.
- Serve any remaining lime wedges alongside.
