Brazilian-Style Squash & Coriander Curry
This Brazilian-inspired curry is packed with zesty, fragrant flavour. You'll cook butternut squash in a coconut, tomato and peanut butter sauce, add lime and coriander, and serve it over wholesome brown rice. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Add your butternut squash cubes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until tender and golden
Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
While the rice is cooking, heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add your coriander seeds and cook for 1 min or until fragrant
Once fragrant, transfer the coriander seeds to a pestle & mortar and crush roughly
Reserve the pan
Boil a kettle
Peel and finely slice your brown onion[s]
Return the pan to a medium-low heat with a drizzle of vegetable oil and the sliced onion
Cook for 4-5 min or until softened
Peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Chop your creamed coconut roughly (if required!)
Dissolve your vegetable stock mix, peanut butter and chopped creamed coconut in 350ml [460ml] [600ml] boiled water – this is your coconut stock
Once the onion has softened, add the chopped garlic, chopped ginger, ground turmeric, cayenne pepper (can't handle the heat? Go easy!) and crushed coriander seeds to the pan and cook for 1-2 min or until fragrant
Increase the heat to medium, add your cherry tomatoes and coconut stock and cook for 7-9 min or until thickened
Meanwhile, chop most of your coriander finely, including the stalks (reserve some leaves for garnish!)
Add the roasted butternut squash and chopped coriander to the pan and cook for 1 min further – this is your Brazilian-style squash & coriander curry
Add the juice of half your lime[s] to the curry
Cut the remaining lime into 1 wedge per person
Serve the Brazilian-style squash & coriander curry over the cooked rice
Garnish with the reserved coriander leaves and a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (peanut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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