Creamy Roasted Butternut Korma Pie
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Creamy Roasted Butternut Korma Pie

with Cheesy Mash Top and Green Beans

Tags:
Veggie
Calorie Smart
Allergens:
Milk
Mustard
Celery

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 time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Curry Powder Mix

450 grams

Potatoes

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Korma Curry Paste

(Contains Mustard)

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

80 grams

Green Beans

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2516 kJ
Energy (kcal)601 kcal
Fat23.9 g
of which saturates11.7 g
Carbohydrate84.4 g
of which sugars25.2 g
Protein16.5 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Saucepan
Grater
Large Frying Pan
Oven dish
Spoon
Potato Masher
Colander
Lid

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1-2cm chunks.

Pop the diced butternut onto a large baking tray.

Sprinkle the butternut with half of the curry powder mix. 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.

2

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

In the meantime, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic.

When your pan of water is boiling, add the potatoes and garlic and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, grate the cheese.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the korma, tomato puree and remaining curry powder. Fry for 1 min, until fragrant.

Pour the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Bring to the boil, then simmer until slightly thickened, 3-4 mins. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the veg has roasted, stir it into the sauce. Taste, season with salt and pepper if needed. Add a splash of water if it's a little thick.

4

Preheat your grill to high. Boil a half-full kettle.

Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Transfer the korma mixture to an appropriately-sized ovenproof dish. Top with the mash, using the back of a spoon to smooth it out. Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.

5

Meanwhile, trim the green beans. Wipe out the saucepan.

Pour the boiled water into the (now empty) saucepan with 0.5 tsp salt and heat on high.

Bring the water back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the pan. Season with salt and pepper. Toss in olive oil.

6

When everything's ready, divide the korma pie between your plates. 

Serve with the green beans on the side.

Enjoy!