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
•Eat Me First
•Optional Spice
Allergens:
Crustaceans
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Prawns
(Contains Crustaceans)
½ unit(s)
Lemon
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Garam Masala
150 grams
Rice
1 unit(s)
Scallion
1 unit(s)
Diced Butternut Squash
1 unit(s)
Chilli
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kcal)474 kcal
Energy (kJ)1982 kJ
Fat3.2 g
of which saturates0.53 g
Carbohydrate85.42 g
of which sugars17.1 g
Dietary Fiber2.73 g
Protein26.27 g
Cholesterol0 mg
Salt2.84 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
•Pot
•Lid
Cooking Steps
1
- Boil a pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
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 and chilli (use less if you don't like spice).
- Season with salt, pepper and a squeeze of lemon juice—all to taste.
- 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.
- When the curry has 2 mins of cooking time remaining add the garam masala.
- 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.
