Butternut Squash Korma Style Curry

Name: Butternut Squash Korma Style Curry with Tenderstem® Broccoli and Basmati Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Butternut Squash; 1 sachet(s) Curry Powder Mix; 150 grams Basmati Rice; 80 grams Tenderstem® Broccoli; 50 grams Korma Curry Paste; 10 grams Vegetable Stock Paste; 150 grams Creme Fraiche; 300 milliliter(s) Water for the Rice; 2 tsp Sugar; 100 milliliter(s) Water for the Curry

with Tenderstem® Broccoli and Basmati Rice

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A customer favourite, this Butternut Squash Korma Style Curry is a tried-and-tested recipe that always wins with a crowd.

Tags:

Veggie

Allergens:

Mustard

•Celery

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Curry Powder Mix

150 grams

Basmati Rice

80 grams

Tenderstem® Broccoli

50 grams

Korma Curry Paste

(Contains: Mustard)

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tsp

Sugar

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kcal)723 kcal

Energy (kJ)3025 kJ

Fat30.7 g

of which saturates15.8 g

Carbohydrate103.5 g

of which sugars24 g

Dietary Fibre8.7 g

Protein14.6 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Lid

•Large Frying Pan

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 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the curry powder and season with salt and pepper. 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, 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 and 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).

While everything cooks, halve any thick broccoli stems lengthways. Cut the Tenderstem® into thirds.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the korma style paste and fry for 1 min, then stir in the veg stock paste, sugar and water for the curry (see pantry for both amounts).

Stir through the broccoli and bring to the boil. Cover with a lid and simmer until the broccoli is just tender, 4-5 mins. Once tender, stir through the creme fraiche until fully combined. Bring to the boil, then remove from the heat.

Once the butternut squash is roasted, stir it through the curry. Return the pan to the heat and cook until piping hot.