Prawn and Butternut Squash Curry
with rice and sprinkled scallions
Garam masala—the standout spice in this prawn curry— is actually a name for a blend of spices. The word masala means 'spices' while garam means 'hot' although the spice blend doesn't tend to be overly piquant.
Tags:
Calorie Smart
•Quick
•Optional Spice
Allergens:
Crustaceans
•Mustard
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Prawns
(Contains Crustaceans)
½ unit(s)
Lemon
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Garam Masala
150 grams
Rice
2 unit(s)
Scallion
300 grams
Diced Butternut Squash
1 unit(s)
Chilli
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2022 kJ
Energy (kcal)483 kcal
Fat4.7 g
of which saturates0.8 g
Carbohydrate88.4 g
of which sugars18.3 g
Dietary Fiber2.7 g
Protein21.8 g
Cholesterol78 mg
Salt4.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot
•Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Place a large pot over high heat with a drizzle of oil.
- When hot, add the butternut squash along with with a pinch of salt and pepper.
- Fry, stirring only every so often, for 5-7 mins.
3
- Meanwhile, trim and thinly slice the scallion.
- Halve the lemon.
- Halve the chilli and discard the core and seeds. Finely chop.
4
- Lower the heat of the pot to medium-high.
- Add the prawns, garam masala and chilli (use less if you don't like spice).
- Season with salt, pepper and a squeeze of lemon juice.
- Fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
5
- Pour the chopped tomato into the pot.
- Cover and simmer for 8-10 mins, until the butternut is cooked through.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water to loosen the curry if required.
6
- Serve your prawn and butternut squash curry alongside the rice.
- Top with the sliced scallion.
- Finish with a final squeeze of lemon juice.
