Butternut Squash & Pomegranate Massaman Curry with Butternut Squash & Pomegranate
This Thai Massaman curry is given a veggie-kick with hearty butternut squash and carrots. It all comes together in less than 30 minutes and is served alongside nutrient-rich and gorgeously nutty cauliflower “rice”.
Nutrition Per Portion
- Calories
606
- Carbs
41g
- Fat
49.4g
- Fibre
11.2g
- Protein
10.1g
- Sugar
13.8g
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Olive Oil
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Massaman Curry Paste
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Coconut Milk
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Butternut Squash
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Carrot
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Red Capsicum
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Fresh Coriander
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Vegetable Stock
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Pomegranate
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Cauliflower
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Red Onion
|
Olive Oil |
Massaman Curry Paste |
Coconut Milk |
Butternut Squash |
Carrot |
Red Capsicum |
|
Fresh Coriander |
Vegetable Stock |
Pomegranate |
Cauliflower |
Red Onion |
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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
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1.0 min
Peel and chop the butternut squash into small pieces.
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3.0 min
Peel and finely chop the red onion.
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4.5 min
Peel and chop the carrot into thick diagonal slices.
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6.0 min
In another saucepan, add the squash and carrots; cover with water. Bring the saucepan to the boil and cook until the squash is tender and easily pierced with a fork.
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7.0 min
Julienne the capsicum.
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8.5 min
Finely chop the cauliflower or alternatively, pulse a few times in a blender, until it forms a rice like consistency.
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10.5 min
In a wok or deep frying pan, heat half of the olive oil over medium-high heat.
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11.5 min
Add the red onion and sautee until softened.
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12.5 min
Add the curry paste and vegetable stock.
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13.0 min
Using the back of a wooden spoon, stir the curry paste into the stock until dissolved completely.
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14.0 min
Stir through the coconut milk.
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15.0 min
Add the capsicum and lower the heat to a gentle simmer.
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15.5 min
In another frying pan, heat the remaining olive oil over high heat.
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16.5 min
Add the cauliflower to the pan and sautee until softened and slightly golden-brown in colour.
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19.5 min
Season the cauliflower well with salt and pepper.
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20.0 min
Drain the carrot and squash and stir through the curry.
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21.0 min
Distribute the cauliflower rice among serving plates.
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22.5 min
Distribute the curry among serving plates.
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24.5 min
Garnish with pomegranate seeds and coriander and serve.
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Ingredients
Olive Oil
2 tablespoons per person
Massaman Curry Paste
Coconut Milk
Butternut Squash
chopped
Carrot
chopped
Red Capsicum
julienne
Fresh Coriander
chopped
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
Pomegranate
seeds removed 1/3 per person
Cauliflower
finely chopped
Red Onion
finely chopped
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Reviews (1)
Jade Delica Verified
very kid friendly taste, easy to follow instructions, heaping serving portions, pomegranate seeds cut the richness of the sauce.