Make your own Curry Paste: Butternut Butter Masala
with Peas, Cashew Nuts and Rice
Making your own curry paste not only adds more flavour but is also easier than you think. Butter masala was invented in Delhi in the 1950s and consists of a rich tomato curry sauce. Traditionally cooked with chicken, this vegetarian spin balances the rich cashew nut, tomato and creamy butter sauce with sweet chunks of roast butternut.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
150 grams
Basmati Rice
25 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)
1 unit(s)
Onion
1 unit(s)
Medium Tomato
4 unit(s)
Garlic Clove**
15 grams
Ginger Puree
2 sachet(s)
Curry Powder Mix
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Cashew nuts, Walnuts)
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche**
(Contains: Milk)
120 grams
Peas**
Not included in your delivery
300 milliliter(s)
Water for the Rice
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
40 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1-2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Tip the cashews into a bowl and set aside.
Halve, peel and chop the onion into small pieces. Cut the tomato into 1-2cm chunks. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in the (now empty) frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins. Add the tomato and fry until softened, 4-5 mins.
Add the garlic, ginger puree and curry powder. Stir-fry for 1 minute.
Transfer the onion and tomato to a food processor and add the cashew butter. Whizz all the ingredients together until smooth and well combined. TIP: If you don't have a food processor, add the cashew butter to the onion and tomato in the frying pan.
Add the blended onion and tomato mixture back to the frying pan on medium-high heat. Stir in the water for the sauce, sugar (see pantry for both amounts) and the vegetarian stock cube. Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins.
Once the butternut squash has roasted, stir it into the curry sauce.
Add the butter (see pantry for amount), creme fraiche and peas. Stir well to combine and bring to a simmer, then remove from the heat.
Taste the curry and season with salt and pepper or add an extra pinch of sugar if needed. Add a splash of water if it's a little too thick.
Share the rice between bowls and top with the butternut curry.
Scatter the cashews over the top to finish.
Enjoy!
