Creamy Roasted Butternut Squash Curry with Chicken Breast

Halve, peel and thinly slice the onion.

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

Chop the tenderstem broccoli into thirds.

Pour the cold 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.

Pop your 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 North Indian style spice mix. Cook for 1 min, stirring continuously.

Pour in the water for the curry (see pantry for amount) and veg stock paste. Stir to combine well.

Stir the broccoli and chicken into the curry, bring to a boil, then lower the heat to a simmer. Cover with a lid or some foil.

Cook until the broccoli is tender and the chicken is cooked through, 10-12 mins. TIP: The mixture will be quite thick, so stir it occasionally to stop it from sticking. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

When the broccoli is tender, stir in the double cream until completely combined. Remove from the heat if the butternut squash hasn't finished cooking yet.