Updated: Mar 2
A vegetarian twist on a classic takeaway favourite!
Swapping chicken for squash in this creamy curry is great for vegans and vegetarians alike. Whilst this recipe uses soured cream, it can easily be made vegan by substituting this for Elmlea Plant-based Cream or Oatly Cream and a splash of vinegar or Nush Cream Cheese & Chive spread. Links for these can be found at the bottom of the recipe page.
I added the spinach for an extra healthy boost of vitamins - something I usually do to be healthy and then regret or push to one side of my plate later on but this was actually delicious. A proper, tasty fake-away.
If you do want to go down the more traditional route: swap one squash for 250g of diced chicken thigh and brown this off in the pan after sweating the onions, then continue the recipe as normal.
Prep time: 15 mins
Cook time: 25 mins
Preheat oven to 220℃
Special equipment needed:
200g Basmati Rice, thoroughly washed
2 Butternut Squash
1 Red Onion, diced
2 Garlic Cloves, crushed
2 tbsp Tandoori Masala Curry Powder
1 tub Tomato Passata (usually 400g)
2 Vegetable Stock Cubes
1 bag Baby Spinach (200g)
150ml Soured Cream
Serve the curry in the middle of the rice and top with sliced spring onions
Place the rice and 400ml of water into a pan. Bring to the boil, then reduce to a simmer and stir occasionally. Once there is almost no water left in the pan, turn it off and leave to stand.
Peel, remove seeds from and chop the squash into 2cm chunks
Scatter the squash on a baking tray, coat in oil and sprinkle with salt & pepper and bake in the oven until browned and softened
Meanwhile, sweat down the onion
Once softened, add the garlic and curry powder and fry for one minute
Add the passata, crumbled stock cubes and water to the pan and bring to the boil
Once boiling, reduce to a simmer and let the sauce reduce by half
Stir in the spinach and cooked squash and give everything a good mix
Finally stir through the soured cream (or vegan alternative!)
and remember, anyone can cook!
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