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Butternut Curry

Butternut Curry

with Chickpeas & Green Beans

veggie
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We’ve tried our fair share of curry recipes in the HelloFresh development kitchen, but Andre’s stand-out veggie showstopper left us reaching for seconds... and thirds. Packed with vibrant vegetables and healthy pulses, topped with fresh coriander, and served on a bed of basmati rice, it’s hard to decide which part we love most about it. For a curry that will nourish you from the inside out, this recipe is a no-brainer.

Allergens:CelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Butternut Squash

1 pack(s)

Green Beans

1 bunch(es)

Coriander

1 pack(s)

Chickpeas

1.5 tsp

Jalfrezi Spice

1 sachet

Tomato Puree

250 milliliter(s)

Water for Curry

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

¾ tsp

Ground Turmeric

150 grams

Basmati Rice

1 pot(s)

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat11.0 g
of which saturates6.0 g
Carbohydrate99 g
of which sugars18.0 g
Protein21 g
Salt2.81 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Sieve
Saucepan
Lid
Spoon
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

Halve the butternut squash lengthways (no need to peel!) and scoop out the seeds. Chop into 2cm pieces. Trim the tops from the green beans, then chop into thirds. Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

2

Heat a splash of oil in a large saucepan over medium-high heat. Add the butternut, stir and cook until it begins to soften, 5 mins. Add the jalfrezi spice blend, half the coriander and the tomato purée. Stir and cook until fragrant, 1 minute. Add the chickpeas and the water (see ingredients for amount).

3

Bring to the boil, then stir in half the stock pot (see ingredients for amount). Stir to dissolve the stock pot, then lower the heat to medium. Put the lid on and leave the curry to bubble away until the butternut and lentils are soft, 20-25 mins. Stir every now and then to make sure the lentils aren't catching on the bottom of the pan.

4

Meanwhile, pour the water (see ingredients for amount) into another large saucepan along with the turmeric and remaining stock pot. Bring to the boil and stir to dissolve the stock pot, then pour in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove the pan from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish in its own steam.

5

When the curry has been cooking for 15 mins, add the green beans, stir and pop the lid back on. Cook until the beans are tender, 7-10 mins. When the beans are cooked, remove the curry from the heat. Add a splash of water if the curry is a bit thick. Season to taste with salt and pepper if needed.

6

Fluff up the rice with a fork and stir through the remaining coriander. Share the rice between your bowls and top with the butternut curry. For a dairy free option enjoy now. For a creamier curry, finish with a generous dollop of Greek yoghurt. Enjoy!