Creamy Butternut Squash & Spinach Curry

Prep: 20 mins

Cook: 35 mins

Roasted butternut squash is bubbled in a creamy, fragrantly spiced curry sauce with spinach and organic veg, served with white basmati to catch every last drop.

This recipe is a:

See this week's box.

869 kcal
(per portion)

Ingredients you'll need

1 butternut squash
1 tbsp Bombay spice blend
A thumb of ginger
1 chilli
A handful of coriander
2 onions
3 vine tomatoes
150g white basmati rice
100ml double cream
50g baby leaf spinach

From your kitchen

Sea salt
Freshly ground pepper
3 tbsp sunflower, coconut or olive oil
400ml boiling water

You'll need

Vegetable peeler (optional)
Rooasting tin
Large pan with a lid
Measuring jug
Small pan with a lid

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve and scoop out the seeds of the butternut squash and cut into small chunks (no need to peel, but remove the skin if you prefer). Tumble into a roasting tin and toss with a good pinch of salt and pepper and 1 tbsp oil. Slide into the oven and roast for 35 mins, till tender and caramelised.
2.
While the squash roasts, make the curry paste. Peel and finely chop or grate the ginger. Halve the chilli, scraping out the seeds and white pith for less heat, and finely chop. Separate the coriander leaves from the stalks (save the leaves for later) and finely chop the stalks. Tip these ingredients into a bowl and stir in 1 tbsp Bombay spice mix and 1 tbsp oil till everything is mixed into a paste.
3.
Peel the onions and thinly slice them. Chop the tomatoes into small pieces.
4.
Pour 1 tbsp oil into a large pan and bring to a high heat. Slide in the onions and cook for 2-3 mins, stirring frequently, till they’re golden brown at the edges. Reduce the heat to medium and add the curry paste and a good pinch of salt and pepper. Cook for a further 2 mins.
5.
Add the tomatoes and 100 ml boiling water to the onions and spices and stir well, scraping up any bits caught on the bottom of the pan. Bring to a simmer, then reduce the heat to low. Partly cover the pan with a lid and cook gently for 20 mins.
6.
Meanwhile, rinse the rice under cold water and tip into a small pan. Add 300 ml boiling water with a pinch of salt. Clamp on a lid, bring to the boil then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice.
7.
When the curry sauce has had 20 mins, stir in the baby spinach and 100ml of the double cream. The squash should be cooked by now, too. Fold the roasted chunks of squash through the creamy sauce, mashing the odd one up with the back of a spoon to thicken the sauce.
8.
Divide the rice between two plates and top with the curry, with a coriander leaf garnish to serve.

This recipe is from

See this week's box