Ingredients
- Frozen basmati rice 500g
- Frozen butternut squash chunks 800g
- Red onions, sliced 2
- Coconut oil 2 tbsps
- Green chillies, sliced 3
- Garlic cloves, finely sliced 4
- Ginger, finely chopped or grated 7cm/3 inches
- Coconut milk 200ml
- Garam masala 1 tbsp
- Cumin seeds 1 tsp
- Cinnamon, ground ½ tsp
- Turmeric powder ½ tsp
- Cloves, ground ¼ tsp
- Salt 1 tsp
- Coconut Ffakes or desicated coconut 2 tbsps
- Roasted cashew nuts (optional) 50g
- Limes – 1 juiced, 1 cut into segments 2
- Coriander leaves a handful to serve
Method
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- Heat the oven to 180c fan and toss the butternut squash chunks in 1 tbsp coconut oil. Sprinkle over the cumin seeds and garam masala, then season. Place into an ovenproof dish and roast in the centre of the oven for 30-40 minutes until the butternut squash is caramelising and tender, turning halfway through.
- While the butternut squash is roasting, place a heavy bottomed pan on a medium heat. Melt 1 tbsp coconut oil and add the onion. Fry for 5-8 minutes until soft, then add the sliced garlic, ginger and green chilli. Fry for 2-3 minutes then add the cinnamon, turmeric, cloves and coconut flakes/desiccated coconut and cook for 1 minute until the spices are fragrant.
- Add the frozen rice to the pan, stirring to ensure it is coated in the spices. Add the coconut milk and lime juice and stir for 8 minutes. Season, remove from the heat and cover for 5 minutes.
- To serve, spoon two thirds of the rice onto a platter, and then layer on the butternut squash. Finish with the remaining rice and garnish with the chopped coriander, lime wedges and roasted cashews (if using).
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