Butternut Squash & Red Pepper Korma

Prep Time:

10 - 15 mins

Cook Time:

25 Mins

Serves:

2

Level:

Easy

About the Recipe

I adapted this recipe from one I received from Hello Fresh. I absolutely love their recipes & Highly recommend them.

Ingredients

INGREDIENTS


Fresh Food


1 Onion

1 Garlic Clove

300 grams Diced Butternut Squash ( 1 small or 1/2 a Large squash or pre diced from supermarket)

1 Red Pepper

150 grams Creme Fraiche (For Vegan use Vegan alternative or coconut milk)

Coriander (Optional)


Store Cupboard


150 grams Basmati Rice

1 level Tsp Korma Spice Mix ( I use Seasoned Pioneers)

1 Tablespoon of Honey ( Vegans use an alternative)

1 Vegetable Stock Cube

Extra Virgin Olive Oil

300 ml of Water


Preparation

Method


1/ Preheat the oven to 200°C. Put a kettle of water on to boil. Peel and dice 1 small Butternut Squash or half a Large Butternut Squash ( peel and dice the whole large squash and store half for another meal)


2/ Pop the diced butternut squash onto 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, 20-25 mins, turn halfway.


3/ If using brown basmati rice, rinse it for approx 1 minute under cold water, place in a pan and put boiling water over it and salt, bring to the boil, stir and then reduce heat and simmer for 25 mins. Top up your kettle and reboil. Check your rice every so often stir, and top with more boiled water if required.


4/ Slice and dice your onion, heat some oil in a pan or wok, reduce to a low/medium heat and fry the onion stirring occasionally, whilst that is frying, slice and dice your red pepper and add it to the mix, allow to fry for 5 mins approx.


5/ If using white basmati rice follow instructions at step 3 and allow to boil/simmer for approx 10 mins.


6/ Next add your minced or diced garlic along with 1 level teaspoon of Korma Spice Blend, ( I use Seasoned Pioneers, a little goes a long way, adjust accordingly to your spice blend) and fry off the garlic and spice for 1 minute.


7/ Then, add the honey, 300 ml boiled water, crumble 1 vegetable stock cube in and stir together. Bring to the boil and simmer until thickened, 4-5 mins, stirring occasionally. Add the creme fraiche and stir until fully combined. Remove from the heat. If using Coriander, chop it.


8/ Once the butternut squash is roasted, stir it into the curry. Bring to the boil and simmer for 1-2 mins.


9/ Taste and season the curry with salt and pepper if needed. TIP: Add a splash more water if the curry looks dry. Divide the rice between the plates and top with the korma, sprinkle over some Chopped Coriander and Enjoy!