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{"id":5894479970462,"title":"Roasted Butternut Squash Korma Curry","handle":"roasted-butternut-squash-korma-curry","description":"\u003cp\u003e\u003cem\u003eSweet butternut squash in a lightly spiced creamy korma sauce topped with toasted almond flakes, served on a bed of brown basmati rice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients Included (double for four person):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 Butternut Squash\u003c\/li\u003e\n\u003cli\u003e1 Onion\u003c\/li\u003e\n\u003cli\u003e1 Red Pepper \u003c\/li\u003e\n\u003cli\u003e1 Chilli pepper \u003c\/li\u003e\n\u003cli\u003e2 Garlic cloves \u003c\/li\u003e\n\u003cli\u003eGinger Root \u003c\/li\u003e\n\u003cli\u003eRed Kidney Beans\u003c\/li\u003e\n\u003cli\u003eKorma Masala spice mix\u003c\/li\u003e\n\u003cli\u003eCoconut Milk\u003c\/li\u003e\n\u003cli\u003eBrown Basmati Rice\u003c\/li\u003e\n\u003cli\u003eToasted Almond Flakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"JsGRdQ\"\u003eNot Included:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"JsGRdQ\"\u003eOil for frying\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003e Cooking Instructions\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a deep casserole dish add the butternut squash, onion, red pepper \u0026amp; 1 tbsp oil and mix so the oil covers the vegetables\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCook the butternut squash in the oven for 20 mins \u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd to the casserole dish the chilli pepper slices, red kidney beans, ginger, garlic, korma masala spices and mix well\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePour in the coconut milk and 200 ml of boiling water and mix. Cook in the oven for a further 20 mins\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIn a medium saucepan add the rice and add boiling water, so it covers the rice with 2-inches of water. Bring to the boil then simmer for 20 mins or until the rice is tender, then drain well\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the butternut squash from the oven, it should be soft to the touch and the sauce reduced. Serve the curry on a bed of the cooked brown rice and sprinkle on top the toasted almond flakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c!-- \/TABS --\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eIngredients \u003cbr\u003e\u003c!--\/TABS--\u003e\n\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan\u003eButternut squash (31.4%), Coconut milk canned (30.7%), Brown rice (24.5%), Red peppers (12.3%), Onions (11.5%), Kidney beans (9.2%), Almonds (1.5%) (Tree nuts), Red chilli peppers (1.5%), Vegetable oil (0.92%), Korma Curry Powder (0.61%) [Cumin Seeds, Roasted Coriander Seed, Turmeric, Cassia, Cardamom, Fenugreek, Nutmeg, Black Pepper, Chilli Powder], Garlic (0.46%), Ginger (0.38%)\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003ch5\u003eNutrition and Allergens\u003cbr\u003e\u003c!--\/TABS--\u003e\n\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0092\/2648\/5860\/files\/nutrition_label_-_Butternut_Korma_480x480.png?v=1615918350\" alt=\"\"\u003e\u003c\/div\u003e","published_at":"2021-03-16T18:57:14+00:00","created_at":"2020-11-14T18:40:08+00:00","vendor":"mygreens","type":"Meal","tags":["february","greek","Meal","recipe"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39420941828254,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"M-ButtSquashCurry-4P","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Roasted Butternut Squash Korma Curry","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0092\/2648\/5860\/products\/demoimage-butternutsquashkorma_sq.jpg?v=1616323937"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/2648\/5860\/products\/demoimage-butternutsquashkorma_sq.jpg?v=1616323937","options":["Title"],"media":[{"alt":null,"id":20634581467294,"position":1,"preview_image":{"aspect_ratio":1.0,"height":868,"width":868,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0092\/2648\/5860\/products\/demoimage-butternutsquashkorma_sq.jpg?v=1616323937"},"aspect_ratio":1.0,"height":868,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0092\/2648\/5860\/products\/demoimage-butternutsquashkorma_sq.jpg?v=1616323937","width":868}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cem\u003eSweet butternut squash in a lightly spiced creamy korma sauce topped with toasted almond flakes, served on a bed of brown basmati rice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients Included (double for four person):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 Butternut Squash\u003c\/li\u003e\n\u003cli\u003e1 Onion\u003c\/li\u003e\n\u003cli\u003e1 Red Pepper \u003c\/li\u003e\n\u003cli\u003e1 Chilli pepper \u003c\/li\u003e\n\u003cli\u003e2 Garlic cloves \u003c\/li\u003e\n\u003cli\u003eGinger Root \u003c\/li\u003e\n\u003cli\u003eRed Kidney Beans\u003c\/li\u003e\n\u003cli\u003eKorma Masala spice mix\u003c\/li\u003e\n\u003cli\u003eCoconut Milk\u003c\/li\u003e\n\u003cli\u003eBrown Basmati Rice\u003c\/li\u003e\n\u003cli\u003eToasted Almond Flakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"JsGRdQ\"\u003eNot Included:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"JsGRdQ\"\u003eOil for frying\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003e Cooking Instructions\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a deep casserole dish add the butternut squash, onion, red pepper \u0026amp; 1 tbsp oil and mix so the oil covers the vegetables\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCook the butternut squash in the oven for 20 mins \u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd to the casserole dish the chilli pepper slices, red kidney beans, ginger, garlic, korma masala spices and mix well\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePour in the coconut milk and 200 ml of boiling water and mix. Cook in the oven for a further 20 mins\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIn a medium saucepan add the rice and add boiling water, so it covers the rice with 2-inches of water. Bring to the boil then simmer for 20 mins or until the rice is tender, then drain well\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the butternut squash from the oven, it should be soft to the touch and the sauce reduced. Serve the curry on a bed of the cooked brown rice and sprinkle on top the toasted almond flakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c!-- \/TABS --\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eIngredients \u003cbr\u003e\u003c!--\/TABS--\u003e\n\u003c\/h5\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan\u003eButternut squash (31.4%), Coconut milk canned (30.7%), Brown rice (24.5%), Red peppers (12.3%), Onions (11.5%), Kidney beans (9.2%), Almonds (1.5%) (Tree nuts), Red chilli peppers (1.5%), Vegetable oil (0.92%), Korma Curry Powder (0.61%) [Cumin Seeds, Roasted Coriander Seed, Turmeric, Cassia, Cardamom, Fenugreek, Nutmeg, Black Pepper, Chilli Powder], Garlic (0.46%), Ginger (0.38%)\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003ch5\u003eNutrition and Allergens\u003cbr\u003e\u003c!--\/TABS--\u003e\n\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0092\/2648\/5860\/files\/nutrition_label_-_Butternut_Korma_480x480.png?v=1615918350\" alt=\"\"\u003e\u003c\/div\u003e"}

Roasted Butternut Squash Korma Curry

Product Description

Sweet butternut squash in a lightly spiced creamy korma sauce topped with toasted almond flakes, served on a bed of brown basmati rice.

Ingredients Included (double for four person):

  • 1 Butternut Squash
  • 1 Onion
  • 1 Red Pepper 
  • 1 Chilli pepper 
  • 2 Garlic cloves 
  • Ginger Root 
  • Red Kidney Beans
  • Korma Masala spice mix
  • Coconut Milk
  • Brown Basmati Rice
  • Toasted Almond Flakes

Not Included:

  • Oil for frying

 

Meal
Maximum quantity available reached.
  1. In a deep casserole dish add the butternut squash, onion, red pepper & 1 tbsp oil and mix so the oil covers the vegetables

  2. Cook the butternut squash in the oven for 20 mins

  3. Add to the casserole dish the chilli pepper slices, red kidney beans, ginger, garlic, korma masala spices and mix well

  4. Pour in the coconut milk and 200 ml of boiling water and mix. Cook in the oven for a further 20 mins

  5. In a medium saucepan add the rice and add boiling water, so it covers the rice with 2-inches of water. Bring to the boil then simmer for 20 mins or until the rice is tender, then drain well

  6. Remove the butternut squash from the oven, it should be soft to the touch and the sauce reduced. Serve the curry on a bed of the cooked brown rice and sprinkle on top the toasted almond flakes

 

Butternut squash (31.4%), Coconut milk canned (30.7%), Brown rice (24.5%), Red peppers (12.3%), Onions (11.5%), Kidney beans (9.2%), Almonds (1.5%) (Tree nuts), Red chilli peppers (1.5%), Vegetable oil (0.92%), Korma Curry Powder (0.61%) [Cumin Seeds, Roasted Coriander Seed, Turmeric, Cassia, Cardamom, Fenugreek, Nutmeg, Black Pepper, Chilli Powder], Garlic (0.46%), Ginger (0.38%)

 

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