Butternut Squash Bhuna With Cardamom Rice
Recipe: https://recipestripper.com/recipes/0423ae33-c86f-4e87-b96b-3f717c0d0775
Original source: https://gousto.wiki/recipes/butternut-squash-bhuna-with-cardamom-rice/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fbutternut-squash-bhuna-with-cardamom-rice.jpg&fit=cover

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.
Yield: 2 servings
Total time: PT35M

Ingredients
- Brown Onion
- 160g Butternut Squash Cubes
- 3 Cardamom Pod
- 10g Coriander
- 15g Fresh Root Ginger
- 1tbsp Garam Masala
- 3 Garlic Clove
- 2 x 1tsp Ground Paprika
- 0.5 x 1tsp Ground Turmeric
- 5.5g Intense Vegetable Stock Mix
- Red Chilli
- 32g Tomato Paste
- 2 Tomato
- 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!