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Clean recipe · gousto.wiki

Butternut Squash Bhuna With Cardamom Rice

Want to try more plant-based plates? Well this one's a winner. For a mouthwatering curry with a Gousto twist, you'll recreate takeaway classic 'bhuna' with butternut squash and chopped tomatoes.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
35 min
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Butternut Squash Bhuna With Cardamom Rice

Ingredients

  1. Brown Onion
  2. 160g Butternut Squash Cubes
  3. 3 Cardamom Pod
  4. 10g Coriander
  5. 15g Fresh Root Ginger
  6. 1tbsp Garam Masala
  7. 3 Garlic Clove
  8. 2 x 1tsp Ground Paprika
  9. 0.5 x 1tsp Ground Turmeric
  10. 5.5g Intense Vegetable Stock Mix
  11. Red Chilli
  12. 32g Tomato Paste
  13. 2 Tomato
  14. 130g White Long Grain Rice

Instructions

  1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil half a kettleAdd your butternut squash cubes to a baking tray with half of your garam masala (you'll use the rest later!) and a drizzle of vegetable oilGive everything a good mix up and put the tray into the oven for 18-20 min or until the squash is tender with a slight bite – this is your roasted butternut squash
  2. Meanwhile, peel your ginger (scrape the skin off with a teaspoon) and your garlicCut your red chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)Chop your coriander roughly, reserving some leaves for garnishPeel and finely slice your brown onion[s]
  3. Add the peeled ginger and garlic, chopped coriander, red chilli halves (can't handle the heat? Go easy!) and half of the sliced onion (save the rest for later!) to a food processorAdd your tomato paste, ground paprika, ground turmeric and remaining garam masala with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and blitz until smooth – this is your bhuna curry paste
  4. Slice your tomato[es] into wedges
  5. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heatOnce the pan is hot, add the tomato wedges and remaining sliced onion with a pinch of salt and cook for 4-5 min or until the onion has softened and the tomatoes have started to break down
  6. Meanwhile, crush your cardamom pods with the back of a knife, and add them to a pot with your white long grain rice and 225ml [300ml] [450ml] cold water and bring to the boil over a high heatOnce boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has been absorbed and the rice is cookedOnce cooked, remove from the heat and keep covered until serving – this is your cardamom rice
  7. Once the onion has softened, add the bhuna curry paste to the pan and cook for 1-2 min or until fragrantDissolve your vegetable stock mix in 100ml [140ml] [180ml] boiled waterOnce fragrant, add the vegetable stock to the pan and cook for 4-5 min further, stirring occasionally, or until the sauce has thickenedAdd the roasted butternut squash to the thickened sauce and stir to combine – this is your butternut squash bhuna
  8. Serve the butternut squash bhuna over the cardamom rice, discard the cardamom pods and garnish with the reserved coriander leavesEnjoy!