Butternut Squash Bhuna With Cardamom Rice
Want to try more plant-based plates? Well this one's a winner. For a mouthwatering curry with a Gousto twist, you'll recreate takeaway classic 'bhuna' with butternut squash and chopped tomatoes. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil half a kettle
Add your butternut squash cubes to a baking tray with half of your garam masala (you'll use the rest later!) and a drizzle of vegetable oil
Give everything a good mix up and put the tray into the oven for 18-20 min or until the squash is tender with a slight bite – this is your roasted butternut squash
Meanwhile, peel your ginger (scrape the skin off with a teaspoon) and your garlic
Cut your red chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)
Chop your coriander roughly, reserving some leaves for garnish
Peel and finely slice your brown onion[s]
Add the peeled ginger and garlic, chopped coriander, red chilli halves (can't handle the heat? Go easy!) and half of the sliced onion (save the rest for later!) to a food processor
Add your tomato paste, ground paprika, ground turmeric and remaining garam masala with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and blitz until smooth – this is your bhuna curry paste
Slice your tomato[es] into wedges
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the tomato wedges and remaining sliced onion with a pinch of salt and cook for 4-5 min or until the onion has softened and the tomatoes have started to break down
Meanwhile, crush your cardamom pods with the back of a knife, and add them to a pot with your basmati rice and 300ml [390ml] [600ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice
Once the onion has softened, add the bhuna curry paste to the pan and cook for 1-2 min or until fragrant
Dissolve your vegetable stock mix in 100ml [140ml] [180ml] boiled water
Once fragrant, add the vegetable stock to the pan and cook for 4-5 min further, stirring occasionally, or until the sauce has thickened
Add the roasted butternut squash to the thickened sauce and stir to combine – this is your butternut squash bhuna
Serve the butternut squash bhuna over the cardamom rice, discard the cardamom pods and garnish with the reserved coriander leaves
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
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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