Roasted Butternut Squash Curry
with fluffy rice- Celery
Ingredients
300 grams
Diced Butternut Squash
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Tomato Paste
150 grams
Rice
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Vegetable Stock
(Contains: Celery)
125 grams
Creme Fraiche
1 unit(s)
Scallion
1 unit(s)
Broccoli
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Pop onto a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.
Boil a large pot of salted water for the rice. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Cut the broccoli into florets (like small trees). Halve any large florets. Trim and thinly slice the scallions.
Add the rice to the boiling water 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.
Meanwhile, heat a drizzle of oil in a pan on medium heat. Once hot, add the onion. Cook until softened, 4-5 mins, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and North Indian-style spice mix. Cook for 1 minute, stirring continuously. Then pour in 100ml water (double for 4p) and stir in the vegetable stock.
Add the broccoli, stir together well, bring to a simmer, then reduce the heat. Cover the pan with a lid or some tightly fitting kitchen foil. Cook until the broccoli is tender, about 5-7 mins. TIP: The mixture will be quite thick so check occasionally to make sure it is not catching and stir if necessary. Pour in the creme friache and stir until completely combined. Remove from the heat if the butternut hasn't finished cooking.
Once cooked, add the roasted squash to the curry, together with any cooking juices from the baking tray and stir gently until well combined. Bring the mixture back up to the boil on medium heat and add a splash of water if it's a bit thick. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and divide it between bowls. Top with your curry and scallions.
