Roasted Butternut Squash Curry
with Green Beans and Brown Rice
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 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.
Ingredients
150
Brown Basmati Rice
1
North Indian Style Spice Mix
1
Butternut Squash
150
Green Beans
1
Onion
30
Tomato Puree
2
Garlic Clove
150
Soured Cream
(Contains Milk)
1
Vegetable Stock Powder
Not included in your delivery
10000
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and bring a large saucepan of water to the boil with 0.5 tsp of salt (for the rice later). Trim the butternut squash, halve lengthways and scoop out the seeds. Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). TIP: They need to be cut really small so they cook quickly. Pop on a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.
Meanwhile, stir the brown rice into the boiling water, bring back to the boil, and simmer the rice until tender, 25-30 mins. TIP: Top up with water if it boils off. Once cooked, drain the rice in a sieve and return to the pan, off the heat. Cover with a lid to keep warm.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.
Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the onion. Cook until softened, 4-5 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 kitchen foil. Cook until the beans are tender, about 7-8 mins. TIP: The mixture will be quite thick so check occasionally to make sure it is not catching and stir if necessary. When the beans are tender, pour in the sour cream and stir until completely combined. Remove from the heat if the butternut hasn't finished cooking.
Once cooked, add the roasted squash to the curry, together with any cooking juices from the baking tray and stir gently until well combined. Bring the mixture back up to the boil on medium heat 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!
