Butternut Squash Korma Style Curry with Cauliflower Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Butternut Squash Korma Style Curry with Cauliflower Rice

Butternut Squash Korma Style Curry with Cauliflower Rice

with Tenderstem® Broccoli

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!

Calorie Smart

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

250 grams

Riced Cauliflower

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

100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2212 kJ
Energy (kcal)529 kcal
Fat31.3 g
of which saturates16 g
Carbohydrate52.3 g
of which sugars32.9 g
Protein11.4 g
Salt3.07 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
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 Cauli Rice

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper. Cover to keep warm until serving.

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.

Share the cauli rice between your plates, then top with your korma style curry.