A comforting one pot dinner. Butternut squash is spiced with turmeric and curry powder, then cooked until tender in a fragrant broth, spiked with ginger and garlic. Creamy coconut milk and peanut butter are added towards the end of cooking along with the rice, for a soothing dish that really does feel like a hug in a bowl. We're using kale here, but you can swap it out for your preferred greens - spinach, cabbage or cavolo nero would also work well.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
butternut squash 1 (chopped)
spring onions 4 (sliced)
kale 50 g (shredded)
curry powder 2 tsp
cumin seeds 1 tsp
ground turmeric 2 tsp
ginger & garlic paste 2 tsp
coconut milk 200 ml
basmati microwave rice 2
lemon ½ (juice)
vegetable stock cube 1
smooth peanut butter 1 tbsp
sesame seeds to garnish (toasted)
Method
Prep the ingredients
Peel and chop the butternut squash into small cubes (keep them small so they can cook quickly). Thinly slice the spring onions. Shred the kale.
Make the curry
Heat a dash of oil in a deep pan on a medium heat, add the butternut squash, curry powder, cumin seeds, turmeric, ginger & garlic paste and half the spring onions.
Make up the vegetable stock cube with 250ml boiling water per serving, e.g. if you are cooking for 4 you will need 1 litre vegetable stock (500ml for 2). Pop a lid on then simmer for 10 - 15 minutes until the squash is tender.
Once the squash is tender add the coconut milk and smooth peanut butter, mixing well. Then add the kale and cook for another 2 - 3 minutes or until wilted.
Cook the rice
Heat the basmati microwave rice according to pack instructions then stir into the broth.
Finish the dish & Plate Up
Juice the lemon.
Season to taste with the lemon juice to add a touch of brightness,and salt and pepper, then scatter over the reserved spring onion and sesame seeds. You can also add an optional dash of chilli oil or your favourite pickles - we love pickled red onions.
