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Peanut Butternut Coconut Curry and Rice

with Peas, Coriander and Lime
Recipe Development Team
Recipe Development TeamUpdated on November 17, 2025
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Calories
: 
824 kcal
Protein
: 
20.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Soya
  • Wheat
  • Cereals containing gluten
  • Cashew nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Butternut Squash

120 grams

Peas

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

180 milliliter(s)

Coconut Milk

1 bunch(es)

Coriander

1 unit(s)

Lime

1 sachet(s)

Malaysian Style Paste

(Contains: Soya)

1 sachet(s)

Curry Powder Mix

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

150 grams

Basmati Rice

Not included in your delivery

1 tbsp

Honey

Energy (kJ)3448 kJ
Energy (kcal)824 kcal
Fat35.3 g
of which saturates15.9 g
Carbohydrate107.7 g
of which sugars27.7 g
Dietary Fibre11 g
Protein20.3 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Large Saucepan

Instructions

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 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the curry powder, 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).

3

While the rice and butternut cook, roughly chop the coriander (stalks and all).

Cut the lime into wedges.

4

Pop a large saucepan on medium-high heat.

Add the coconut milk, soy sauce, peanut butter, malaysian style spice paste, sugar and water for the sauce (see pantry for both amounts). Simmer and stir until combined and lightly thickened, 3-4 mins.

5

Once roasted, stir the spiced butternut and the peas into the coconut curry. Season with salt and pepper.

6

Share the rice between your serving bowls. Spoon over the butternut coconut curry.

Fancify: Sprinkle over the coriander and squeeze the lime over the adults portions (and kids that want it too!).

Serve with any remaining lime wedges for squeezing over.

Enjoy!

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