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Prawn and Butternut Squash Curry

Prawn and Butternut Squash Curry

with rice and sprinkled scallions
3.5(61)
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Calories
: 
473.8 kcal
Protein
: 
26.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
Serving amount

180 grams

Prawns

(Contains: Crustaceans)

½ unit(s)

Lemon

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Garam Masala

150 grams

Rice

1 unit(s)

Scallion

1 unit(s)

Diced Butternut Squash

1 unit(s)

Chilli

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kcal)473.8 kcal
Energy (kJ)1982.4 kJ
Fat3.2 g
of which saturates0.5 g
Carbohydrate85.4 g
of which sugars17.1 g
Dietary Fiber2.7 g
Protein26.3 g
Salt2.8 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.
•Sieve
•Pot
•Lid

Cooking steps

PDF
Make the Rice
1
  • Boil a pot of salted water for the rice.
  • Add the rice and cook for 10-12 mins. 
  • Drain in a sieve and pop back in the pot. 
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Squash
2
  • Place a large pot over high heat with a drizzle of oil.
  • When hot, add the butternut squash along with with a pinch of salt and pepper. 
  • Fry, stirring only every so often, for 5-7 mins.
Prep the Veg
3
  • Meanwhile, trim and thinly slice the scallion.
  • Halve the lemon.
  • Halve the chilli and discard the core and seeds. Finely chop.
Fry the Prawns
4
  • Lower the heat of the pot to medium-high.
  • Add the prawns and chilli (use less if you don't like spice).
  • Season with salt, pepper and a squeeze of lemon juice—all to taste.
  • Fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Finish the Curry
5
  • Pour the chopped tomato into the pot.
  • Cover and simmer for 8-10 mins.
  • When the curry has 2 mins of cooking time remaining add the garam masala.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water to loosen the curry if required.

Serve and Enjoy
6
  • Serve your prawn and butternut squash curry alongside the rice.
  • Top with the sliced scallion.
  • Finish with a final squeeze of lemon juice.
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Explore Similar Recipes

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Tomato Recipes
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Lemon Recipes
Butternut Squash Recipes
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