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!
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.
(Contains Nuts May contain Sesame, Nuts, Peanut)
Tikka Masala Paste
Vegetable Stock Paste
Not included in your delivery
Water for the Rice
Water for the Curry
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.
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.
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).
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.
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.
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.