Butternut Squash, Cobnut and Broccoli Curry with Coconut Rice

Butternut Squash, Cobnut & Broccoli Curry with Coconut Rice

Enjoy a comforting and flavour-packed dish featuring creamy coconut rice paired with an aromatic curry of seasonal vegetables, including butternut squash, cobnuts, and broccoli. This recipe is not only nutritious but also celebrates the warmth of fragrant spices, perfect for cosy evenings.

Ingredients

For the Curry:

• 2 Onions
• 4 Shallots
• 1 Small Butternut Squash
• 1 Aubergine
• 4 Cloves of Garlic
• 1½ tsp Ground Cumin
• 2 tsp Coriander Seeds
• 1 tsp Turmeric
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• 100g Cobnuts (roughly chopped)
• 1 Broccoli (including stalk, thinly sliced)
• 1 Red Chilli (adjust to taste)
• 1 Tomato (roughly chopped)
• A few fresh Basil Leaves
• 1½ tsp Garam Masala
• Fresh Coriander for garnish

For the Coconut Rice:

• 1 Tin Coconut Milk
• Rice (as required for serving)

Method

1. Prepare the Base:

• Finely slice the onions and roughly chop the butternut squash. Heat a generous splash of vegetable oil in a large pan and sauté the onions until fragrant and translucent. Add the squash with a pinch of salt.

2. Add the Vegetables:

• Halve the aubergine lengthways, then chop into thin half-moons. Add these to the pan along with finely sliced garlic. Lower the heat slightly and cook until the vegetables soften and start to brown.

3. Toast the Spices:

• In a separate pan, dry-toast the cumin, coriander seeds, turmeric, cinnamon, and nutmeg over medium heat until aromatic. Add the toasted spices to the vegetables.

4. Incorporate Cobnuts & Broccoli:

• Roughly chop the cobnuts and thinly slice the broccoli, including the stalk. Finely slice the red chilli (adjust to heat preference). Add these ingredients to the pan with the vegetables.

5. Build the Curry:

• Toss in the chopped tomato and a few basil leaves. Mix well and let the flavours meld as the vegetables soften further.

6. Cook the Coconut Rice:

• Boil the rice in slightly less water than usual. When it’s halfway cooked, stir in the coconut milk. Simmer until the rice absorbs the liquid, creating a rich, creamy texture. Any extra liquid can be added to the curry to enhance its flavour, or reserve for adjusting consistency.

7. Finish with Garam Masala:

• When the butternut squash is soft and the curry is almost done, stir in the garam masala. Let it simmer for 5 more minutes.

8. Serve & Garnish:

• Serve the curry with the creamy coconut rice. Garnish generously with fresh coriander.

Tips for Success

• Toasting the spices brings out their full flavour—don’t skip this step!
• For extra creaminess, reserve a splash of coconut milk to drizzle over the curry before serving.

This vibrant and nourishing curry with coconut rice is a celebration of seasonal produce and warming spices. Perfect for vegans and anyone looking for a wholesome, flavour-packed meal!