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Butternut squash balti


Serves: 2
timePrep time: 15 mins
timeTotal time:
Butternut squash balti
Recipe photograph by Stuart West

Butternut squash balti

Stir up this simple, flavour-packed curry in the time it would take for a takeaway delivery to arrive...

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
557Kcal
Fat
18gr
Saturates
1gr
Carbs
78gr
Sugars
22gr
Fibre
9gr
Protein
17gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 x 300g pack prepared butternut squash and sweet potato
  • 1½ tbsp vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 tbsp balti curry paste* (we used Patak’s)
  • 1 x 400g tin chopped tomatoes
  • 150ml vegetable stock*
  • 100g basmati rice
  • 100g baby spinach
  • 75g fat-free Greek-style yogurt (or dairy-free alternative)
  • 25g toasted flaked almonds

Step by step

Kitchen tip
This balti curry delivers 3 of your 5-a-day and can be easily doubled if you’re feeding a family, entertaining guests or want to batch cook for the freezer.
  1. Put a baking tray in the oven and preheat to 220°C, fan 200°C, gas 7. Toss the squash and sweet potato with 1 tablespoon of oil and some seasoning and roast for 20 minutes, stirring halfway, or until golden and tender. Set aside once ready.
  2. Meanwhile, heat ½ tablespoon of oil in a large saucepan or sauté pan and fry the onion over a medium-low heat for 6-8 minutes, covered, until softened. Stir in the garlic and curry paste and cook for a further 2 minutes, stirring. Tip in the tinned tomatoes and vegetable stock. Bring up to the boil and then bubble for 10 minutes until thickened.
  3. While the sauce simmers, cook the rice following pack instructions.
  4. Stir the roasted squash and sweet potato through the curry sauce. Add the spinach on top, cover with a lid and allow to wilt for 2 minutes. Uncover, stir through the spinach and season to taste.
  5. Serve the curry with the rice and top with the yogurt and flaked almonds.

    *Check your curry paste and stock are gluten-free, if required.

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