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Butternut squash and mushroom curry with raita on plate with fork

Butternut biryani with cucumber raita

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A star rating of 4 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal499
low infat17g
saturates2g
carbs64g
sugars20g
fibre10g
protein16g
salt0.3g
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Ingredients

  • 20g dried porcini mushrooms, roughly chopped
  • 1 tbsp rapeseed oil
  • 2 onions, sliced (160g)
  • 2 garlic cloves, shredded
  • 1 tbsp chopped fresh ginger
  • 1 red chilli, deseeded and chopped
  • 85g brown basmati rice
  • 160g diced butternut squash (prepared weight)
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp vegetable bouillon
  • 10cm length cucumber, grated, core removed
  • 125g bio yogurt
  • 2 tbsp chopped mint, plus a few leaves
  • one third of a pack fresh coriander, chopped
  • 25g toasted flaked almonds

Method

  • STEP 1

    Pour 425ml boiling water over the dried mushrooms and set aside.

  • STEP 2

    Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.

  • STEP 3

    Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.

RECIPE TIPS
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A star rating of 4 out of 5.47 ratings
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