Butternut Squash + Mushroom Curry

This is a brilliantly-spiced curry with chunky vegetables, mushrooms and a creamy coconut sauce.

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a splash of vegetable oil in a deep frying pan over a medium heat. As soon as the oil is hot, add the squash, onion and carrot and fry for 10 minutes.

   
2. 2

   If you’re roasting the butternut squash seeds, preheat the oven to 140°C fan / 325°F. Remove the fibrous strings from the seeds and put the seeds on a roasting tray. Drizzle with a light splash of vegetable oil and season with salt and pepper. Roast for 15 minutes or until the seeds start to pop, then leave to one side.

   
3. 3

   Add the garlic and ginger to the frying pan along with the mustard and cumin seeds and fry for 2 minutes.

   
4. 4

   Add the mushrooms, chilli flakes, turmeric and garam masala and fry for 5 minutes.

   
5. 5

   Stir in the tinned tomatoes and large pinches of salt and pepper. Dissolve the stock cube in 100ml of hot water and add to the pan. Stir, bring the curry to a boil, then lower and simmer for 15 minutes or until the veggies are nearly cooked through.

   
6. 6

   Meanwhile cook the rice as per the packet instructions.

   
7. 7

   Stir the coconut milk, lemon juice and mango chutney into the curry. Bring to the boil, then lower the heat again and simmer for 5 minutes or until the veggies are cooked.

   
8. 8

   Remove the curry from the heat and stir in the spinach until wilted. Serve with the cooked rice and top with chopped coriander and the pumpkin seeds.