Keralan Pumpkin Erissery Inspired Curry
with Butternut Squash, Spinach and Toasted Coconut
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Pumpkin erissery, a Keralan curry, is a comforting South Indian dish traditionally made with tender pumpkin simmered in a spiced coconut base. This version takes inspiration from the classic by using butternut squash instead and is finished with a fragrant coconut tadka. Tadka refers to the tempering of spices fried in oil, which adds a toasty, aromatic crunch that brings this veggie-packed curry to life.
Ingredients
1 unit(s)
Butternut Squash
2 sachet(s)
Curry Powder Mix
150 grams
Basmati Rice
30 grams
Desiccated Coconut
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
1 sachet(s)
White Cumin Seeds
1 sachet(s)
Ground Turmeric
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
15 grams
Butter
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder, 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, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Once toasted, transfer the desiccated coconut to a bowl.
Meanwhile, drain and rinse the lentils in a sieve.
Return the (now empty pan) to medium-high heat with a drizzle of oil.
Once hot, add the cumin seeds and remaining curry powder. Stir-fry until fragrant, 1 min.
Next, add the coconut milk, vegetable stock paste, turmeric, lentils, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper and bring to the boil.
Once boiling, lower the heat and simmer until thickened, 5-6 mins.
Once the butternut has finished roasting, carefully mash half the butternut chunks with the back of a fork.
Stir the mashed and roasted butternut chunks through the lentils along with the spinach, mango chutney and half the coconut. Simmer until the spinach is wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed.
When everything's ready, share the rice and pumpkin erissery style curry between your serving bowls.
Sprinkle over the remaining coconut finish.
Enjoy!
