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Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice

Recipe Development Team
Recipe Development TeamPublished on May 28, 2025

Making your own curry paste not only adds more flavour but is also easier than you think. Butter masala was invented in Delhi in the 1950s and consists of a rich tomato curry sauce. Traditionally cooked with chicken, this vegetarian spin balances the rich cashew nut, tomato and creamy butter sauce with sweet chunks of roast butternut.

Tags:
Blender Needed
Veggie
Allergens:
Cashew nuts
Nuts
Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

150 grams

Basmati Rice

25 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)

1 unit(s)

Onion

1 unit(s)

Medium Tomato

4 unit(s)

Garlic Clove**

15 grams

Ginger Puree

2 sachet(s)

Curry Powder Mix

30 grams

Cashew Butter

(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Cashew nuts, Walnuts)

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche**

(Contains: Milk)

120 grams

Peas**

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

40 grams

Butter

Nutritional information

Energy (kJ)3884 kJ
Energy (kcal)928 kcal
Fat44.3 g
of which saturates20.7 g
Carbohydrate117.7 g
of which sugars28.4 g
Dietary Fibre13.5 g
Protein22.5 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Large Frying Pan
Garlic Press
Food Processor

Cooking Instructions and Tips

1

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 1-2cm 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, 25-30 mins. Turn halfway through.

2

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 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 frying pan on medium heat (no oil). Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Tip the cashews into a bowl and set aside.

3

Halve, peel and chop the onion into small pieces. Cut the tomato into 1-2cm chunks. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in the (now empty) frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Add the tomato and fry until softened, 4-5 mins.

Add the garlic, ginger puree and curry powder. Stir-fry for 1 min more. 

4

Transfer the onion and tomato to a food processor and add the cashew butter. Whizz all the ingredients together until smooth and well combined. TIP: If you don't have a food processor, add the cashew butter to the onion and tomato in the frying pan.

Add the blended onion and tomato mixture back to the frying pan on medium-high heat.

Stir in the water for the sauce, sugar (see pantry for both amounts) and the vegetable stock paste. Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins.

5

Once the butternut squash has roasted, stir it into the curry sauce. 

Add the butter (see pantry for amount), creme fraiche and peas. Stir well to combine and bring to a simmer, then remove from the heat.

Taste the curry and season with salt and pepper or add an extra pinch of sugar if needed. Add a splash of water if it's a little too thick.

6

Share the rice between bowls and top with the butternut curry.

Scatter the cashews over the top to finish.

Enjoy!

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