HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash Korma Style Curry
topBanner
Butternut Squash Korma Style Curry

Butternut Squash Korma Style Curry

with Tenderstem® Broccoli and Basmati Rice

Read more

This HelloFresh recipe of Butternut Squash Korma Style Curry is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:VeggieUnder 600 calories
Allergens:MustardCeleryMilk

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

300 grams

Diced Butternut Squash

1 unit(s)

Shallot

150 grams

Tenderstem® Broccoli

1 sachet

Korma Style Paste

(ContainsMustard)

1 sachet

Honey

10 grams

Vegetable Stock Paste

(ContainsCelery)

75 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for Curry

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2381 kJ
Energy (kcal)569 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate86 g
of which sugars19.0 g
Protein13 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Baking Tray
Cutting board
Knife
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

2

Pop the diced butternut squash 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.

3

Meanwhile, halve, peel and chop the shallot into small pieces. 10-12 mins before the butternut squash is ready, add the broccoli to the tray. Drizzle with oil, and cook until lightly charred.

4

Heat a drizzle of oil in a large frying pan. Once hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Once softened, add the korma curry paste, honey, vegetable stock paste, and water for the curry (see ingredients for amount), stir together. Bring to the boil and simmer until thickened, 4-5 mins, stirring occasionally. Add the creme fraiche and stir until fully combined. Remove from the heat.

5

Once the butternut squash and broccoli is roasted, stir it into the curry. Bring to the boil and simmer for 1-2 mins.

6

Taste and season the curry with salt and pepper if needed. TIP: Add a splash more water if the curry looks dry. Divide the rice between plates and top with the korma style curry. Enjoy!