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Butternut Curry

Butternut Curry

with Chickpeas & Green Beans

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:
Milk

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

150

Greek Style Natural Yoghurt

(Contains Milk)

150

Green Beans

150

Basmati Rice

1

Jalfrezi Spice Mix

1

Chickpeas

30

Tomato Puree

2

Ground Turmeric

1

Vegetable Stock Powder

1

Coriander

Not included in your delivery

250

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)580 kcal
Energy (kJ)2427 kJ
Fat11 g
of which saturates6 g
Carbohydrate99 g
of which sugars18 g
Protein21 g
Salt2.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Knife
Medium Saucepan
Lid
Spoon
Bowl
Fork

Instructions

Prep the Veggies
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.

Start the Curry
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).

Finish the Curry
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.

Cook the Rice
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.

Add the Green Beans
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.

Finish and Serve
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!