Butternut Squash Curry
- 0 - 30 Minutes
- Serves 2
A fragrant curry combining freshly made curry paste, whole spices and the sweet taste of butternut squash and sweet potatoes.
- 1¾ cups butternut squash, 1-inch chunks
- ¾ cup sweet potato, 1-inch chunks
- 1 cup onion, medium dice
- 1 clove garlic, minced
- 1 red chile, medium, sliced
- 2-inch piece of ginger root, peeled and grated
- 3 Tbsp vegetable oil, divided
- 1 Tbsp garam masala
- ¼ tsp kosher salt
- 3 cardamon pods
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 14oz can coconut milk
- 2 cups baby spinach
- 1 pouch Tilda® Ready to Heat Bombay Rice
- ¼ cup cilantro, chopped
- Toasted coconut shavings (optional)
- In a pot of boiling water, blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side.
- In a small bowl, make a paste by mixing the onion, garlic, red chile, ginger, 1 tablespoon of oil, garam masala and salt.
- Heat the remaining oil in a large pan with a lid.
- Add the whole spices and cook, stirring for 1 minute. Add the paste and cook, stirring, until onions begin to soften, about 3 minutes.
- Add the blanched vegetables and coat with the paste.
- Add the coconut milk and simmer for 10 minutes until the sauce has thickened.
- Add spinach and cilantro and stir to combine
- Heat Tilda® Ready to Heat Bombay Rice according to package instructions.
- Divide the rice among two plates and add a scoop of curry. Top with toasted coconut shavings, if using.