Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre
Prep:15 mins
Serves 2
20g dried porcini mushrooms, roughly chopped1 tbsp rapeseed oil2 onions, sliced (160g)2 garlic cloves, shredded1 tbsp chopped fresh ginger1 red chilli, deseeded and chopped85g brown basmati rice160g diced butternut squash (prepared weight)1 tsp cumin seeds1 tsp ground coriander1 tsp vegetable bouillon10cm length cucumber, grated, core removed125g bio yogurt2 tbsp chopped mint, plus a few leavesone third of a pack fresh coriander, chopped25g toasted flaked almonds
STEP 1Pour 425ml boiling water over the dried mushrooms and set aside.STEP 2Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.STEP 3Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.
