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

Our Butternut Squash Korma Style Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious

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 Time35 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Curry Powder Mix

150 grams

Basmati Rice

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)3162 kJ
Energy (kcal)756 kcal
Fat30.8 g
of which saturates15.9 g
Carbohydrate110.7 g
of which sugars30.3 g
Protein15.1 g
Salt3.06 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Garlic Press


Roast the Butternut

Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix 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.

Cook the Rice

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 1/4 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).

Broccoli Time

While everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds.

Peel and grate the garlic (or use a garlic press).

Curry Up

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

Once hot, add the korma curry paste, garlic and remaining curry powder mix. Stir-fry for 1 min, then stir in the veg stock paste and water for the curry (see pantry for amount). 

Combine and Stir

Stir in the broccoli and bring to the boil. Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender, 4-5 mins. 

Next, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Season with salt and pepper.


Finish and Serve

Once the butternut squash is roasted, stir it through the curry. Return the pan to the heat to warm through. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your plates, then top with your korma style curry.