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Yellow Thai Inspired Butternut Squash Curry

Yellow Thai Inspired Butternut Squash Curry

with Toasted Coconut and Lime Rice

Recipe Development TeamUpdated on September 12, 2023

4.4

(613)

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:

Vegan

•Flexitarian

•Low-emission

•Pescatarian

Allergens:

Celery

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

125 grams

Brown Basmati Rice

300 grams

Diced Butternut Squash

80 grams

Mangetout

1 unit(s)

Lime

15 grams

Desiccated Coconut

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

100 grams

Baby Spinach

Not included in your delivery

375 milliliter(s)

Boiled Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)591 kcal

Energy (kJ)2472 kJ

Fat32.1 g

of which saturates24.3 g

Carbohydrate62 g

of which sugars11.4 g

Dietary Fibre11.3 g

Protein12.3 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Lid

•Baking Tray

•Zester

•Pan

•Small Bowl

Instructions

Cook the Rice

1

Boil a full kettle. Preheat your oven to 240°C/220°C fan/gas mark 9.

Rinse the brown basmati rice in a sieve. Pour the boiled water (2p: 375ml / 4p: 750m) into a medium saucepan with 1/4 tsp salt and bring back to the boil on high heat. Add the brown rice, then reduce the heat to low. Cover with a tight-fitting lid and cook for 20-25 mins.

Drain in a sieve, then return to the saucepan and cover to keep warm until ready to serve.

Roast the Butternut Squash

2

While the rice cooks, place the butternut squash onto a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

Prepare

3

Meanwhile, halve the mangetout widthways.

Zest the whole lime, then juice one half and cut the other half into wedges.

Heat a large frying pan on medium-high heat (no oil). Dry-fry the desiccated coconut until lightly toasted, 1-2 mins. Transfer to a small bowl.

Start the Curry

4

Return the frying pan to medium-high heat with a drizzle of oil (no need to clean). Stir-fry the mangetout, 2 mins.

Stir in the yellow Thai style paste, coconut milk, veg stock paste and water (2p: 50ml / 4p: 100ml).

Stir to dissolve the stock and simmer, 3-4 mins.

Add the Veg

5

Add the spinach to the pan a handful at a time until wilted, 1-2 mins.

Once the butternut has roasted, add to the pan with the lime juice and stir through gently, making sure it’s piping hot.

Serve

6

Fluff up the rice with a fork, then stir through the lime zest and half the desiccated coconut.

Serve your yellow Thai inspired butternut squash curry next to the rice.

Garnish with the remaining toasted coconut and a lime wedge.

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