Creamy Roasted Butternut Squash Curry with Green Beans, Basm

• porciones: 2 servings
• tiempo total: 45 minutes

Ingredientes

1 Butternut Squash

1 Red Onion

2 Garlic Clove

150 Green Beans

25 Salted Peanuts

150 Basmati Rice

30 Tomato Puree

2 North Indian Style Spice Mix

10 Vegetable Stock Paste

150 Creme Fraiche

200 Water for the Curry

300 Water for the Rice

Instrucciones

Preheat your oven to 240°C/220°C fan/gas mark 9. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks - they need to be small so they can cook quickly. Pop the squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim the green beans, then chop into thirds. Crush the peanuts in the unopened sachet using a rolling pin.

Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 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 drizzle of oil in a large saucepan on medium heat. Once hot, add the onion and stir-fry until softened, 4-5 mins. Stir in the garlic, tomato puree and North Indian style spice mix. Cook for 1 min, stirring continuously. Pour in the water for the curry (see pantry for amount) and veg stock paste. Stir to combine well.

Stir the green beans into the curry, bring to a simmer, then lower the heat. Cover with a lid or some foil. Cook until the beans are tender, about 10-12 mins. TIP: The mixture will be quite thick, so stir it occasionally to stop it from sticking. When the beans are tender, pour in the creme fraiche and stir until completely combined. Remove from the heat if the butternut squash hasn't finished cooking yet.

Once cooked, stir the roasted squash through the curry. Bring back to the boil, adding a splash of water if it's a little thick, then remove from the heat. Taste and season with salt and pepper if needed. Fluff up the rice with a fork and share between your bowls. Top with the curry and sprinkle with the peanuts to finish. Enjoy!

Nutrición

• Tamaño de la Porción: 636
• Calorías: 759 kcal
• Grasa Total: 32.7 g
• Grasa Saturada: 17.7 g
• Sodio: 1.45 g
• Carbohidratos Totales: 102.2 g
• Azúcares Totales: 24.7 g
• Proteína: 18.5 g