Satay-Style Butternut Squash Curry
with Roasted Broccoli over Zested Rice
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Something satay this way comes! If we’re nuts for this Southeast Asian sauce, it’s in part because of that velvety texture—in this rendition, it’s achieved thanks to a good dollop of rich cashew butter. It melds with yellow curry paste and lime juice over softened chunks of butternut squash. Complete the veggie feast with a mound of white rice flecked with fragrant lime zest and a helping of oven-bronzed broccoli.
We will send you:
- 300g Broccoli florets
- 300g Diced butternut squash
- 1 Bunch of cilantro
- 1 Lime
- 30g Cashew butter
- 160g White rice
- 18g Mild yellow curry paste
- 60ml Vegetable demi-glace
Contains: Cashews
You will need:
2 Medium pots
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
3 g
Sodium
640 mg
Total Carb
103 g
Sugars
12 g
Protein
16 g
Fibre
10 g
Preparation
Cook the rice
Preheat the oven to 450°F. Zest and quarter the lime. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the lime zest (start with ½). Fluff and keep warm.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems.
Make the curry
In a second medium pot, heat a drizzle of oil on medium. Add the squash and sauté, 3 to 4 min., until beginning to soften. Add the curry paste, cashew butter, demi-glace and 1 ½ cups water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined; season with S&P. Add the juice of 2 lime wedges (double for 4 portions); stir well.
Plate your dish
Divide the rice between your bowls. Top with the curry and broccoli. Garnish with the cilantro and remaining lime wedges. Bon appétit!
