Butternut Squash Curry

Tilda .

Tilda

Standard Supplier 2nd October 2019

Butternut Squash Curry

30 min

It's National Vegetarian Month! Time to celebrate with this flavoursome Butternut Squash Curry to bring a splash of colour to your menu.

Ingredients

  • 500g Tilda Easy Cook Basmati or Tilda Easy Cook Brown Wholegrain rice
  • 400g Butternut Squash, cut into chunks
  • 200g Sweet Potato, cut into chunks
  • 1 onion, roughly chopped
  • 1 garlic clove
  • 1 medium red chili, roughly chopped
  • 5cm piece of ginger root, peeled and grated
  • 1 tbsp. vegetable oil
  • 1 heaped tbsp. garam masala
  • 2 onions, sliced
  • 2 tbsp vegetable oil
  • 3 cardamon pods
  • ½ tsp. cumin seeds
  • ½ tsp. mustard seeds
  • 400g coconut milk
  • Large handful spinach
  • Large handful coriander leaves, chopped
  • Toasted coconut shavings to serve (optional)

Method

Prepare:
1) Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side
2) Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon oil and the garam masala
Cook:
3) Heat the remaining oil in a large pan with a lid
4) Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes
5) Add the blanched vegetables and coat with the paste
6) Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened
7) Stir through the spinach and coriander at the end of cooking
8) Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you