|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|
|Garam masala||1 tbsp|
|Cumin seeds||1 tsp|
|Cinnamon, ground||½ tsp|
|Turmeric powder||½ tsp|
|Cloves, ground||¼ 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|
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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).