Butternut squash curry with cauliflower 'rice'
Tender butternut squash and fresh spinach simmer together in a vibrant, spiced tomato curry base. Paired with light and fluffy cauliflower 'rice', this plant-based dish offers bold flavours with a refreshing, delicate texture. Serve immediately for a wholesome and colourful meal.
Ingredients
- Olive Oil5 ml
- Rapeseed oil5 ml
- Vegetable stock150 ml
Instructions
4 steps- 1
To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes.
- 2
To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2-3 minutes. Add the butternut squash, garlic and curry paste and cook for 2-3 minutes.
- 3
Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes.
- 4
Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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