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Roasted Butternut Squash Curry

Roasted Butternut Squash Curry

with Green Beans and Fluffy Rice

Family Friendly
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We love a good Butternut Squash Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Green Beans

150 grams

Basmati Rice

1 sachet

Tomato Puree

1 pot(s)

North Indian Style Spice Mix

1 sachet

Vegetable Stock Powder


1 pack(s)

Soured Cream


100 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat18.0 g
of which saturates10.0 g
Carbohydrate91 g
of which sugars19.0 g
Protein13 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Trim the butternut squash, halve lengthways, scoop out the seeds. Chop widthways into 1cm slices, chop into 1cm chunks (no need to peel) - it needs to be cut really small or it'll take ages to cook. Lay on a baking tray, drizzle with oil, season with salt and pepper. Toss to coat, spread evenly in a single layer and roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.


Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop in into thirds.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt and stir in the rice. Lower the heat to medium and pop a lid on the pan. 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 drizzle of oil in a saucepan on medium heat. Once the oil is hot, add the onion. Cook until softened, 5 mins, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and North Indian-style spice mix. Cook for 1 minute, stirring continuously. Then pour in the water for the curry (see ingredient list for amount) and stir in the vegetable stock powder.


Add the green beans, Stir together well, bring to a simmer, then reduce the heat. Cover the pan with a lid or some tightly fitting tin foil. Cook until the beans are tender, about 8 mins. The mixture will be quite thick so check occasionally to make sure it is not catching - stir if necessary. When the beans are tender, pour in the sour cream and stir until combined.


Add the roasted squash to the curry, together with any cooking juices from the baking tray and stir in gently until well combined. Bring the mixture to the boil again and add a splash of water if it's a bit thick. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and divide it between bowls. Top with your curry and enjoy!