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Creamy Roasted Butternut Curry
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Creamy Roasted Butternut Curry

Creamy Roasted Butternut Curry

with Green Beans, Basmati Rice and Cashews

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

Tags:
Veggie
Allergens:
Nuts
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 Time45 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

1

Onion

2

Garlic Clove

150

Green Beans

150

Basmati Rice

25

Cashew Nuts

(Contains Nuts May contain Sesame, Nuts, Peanut)

30

Tomato Puree

75

Tikka Masala Paste

10

Vegetable Stock Paste

(Contains Celery)

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

300

Water for the Rice

150

Water for the Curry

1

Sugar

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Nutritional information

Energy (kcal)720 kcal
Energy (kJ)3011 kJ
Fat24.5 g
of which saturates9.2 g
Carbohydrate112.4 g
of which sugars29.7 g
Protein17.7 g
Salt2.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Saucepan
Lid
Large Saucepan
Aluminum Foil

Instructions

Roast the Squash
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then 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 and cooked through, 18-20 mins. Turn halfway through.

Get Prepped
2

Halve, peel and thinly slice the onion.

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

Trim the green beans, then cut into thirds.

Cook the Rice
3

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).

Bring on the Curry
4

Heat a large saucepan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.

Transfer to a bowl, then pop the pan back on medium heat with a drizzle of oil. Once hot, add the onion and stir-fry until softened, 4-5 mins.

Stir in the garlic, tomato puree and tikka paste. Cook for 1 min, stirring continuously, then pour in the water for the curry, sugar (see pantry for both amounts) and veg stock paste.

Simmer and Stir
5

Stir the green beans into the curry, bring to a simmer, then lower the heat. Cover with a lid or some foil. Cook until the beans are tender, about 10-12 mins.

When the beans are tender, stir in the creme fraiche until completely combined. Remove from the heat if the butternut squash hasn't finished cooking yet. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Finish and Serve
6

Once cooked, stir the roasted squash through the curry.

Fluff up the rice with a fork and share between your bowls. Top with the creamy curry and sprinkle with the cashews to finish.

Enjoy!