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Butternut Squash Korma Style Curry
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Butternut Squash Korma Style Curry

Butternut Squash Korma Style Curry

with Tenderstem® Broccoli and Basmati Rice

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:
Veggie
Under 600 calories
Allergens:
Mustard
Celery
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 Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

300

Diced Butternut Squash

1

Echalion Shallot

150

Tenderstem Broccoli

50

Korma Curry Paste

(Contains Mustard)

15

Honey

10

Vegetable Stock Paste

(Contains Celery)

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

100

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)569 kcal
Energy (kJ)2381 kJ
Fat18 g
of which saturates8 g
Carbohydrate86 g
of which sugars19 g
Protein13 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Baking Tray
Chopping Board
Knife
Grill Pan
Plate

Instructions

Cook the Rice
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).

Cook the Butternut
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.

Get Prepped
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.

Make the Sauce
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.

Add the Butternut Squash
5

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

Serve
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!