Butternut Squash and prawn rogan josh
Rogan Josh is made using tomatoes and has a lovely delicate flavour. I like this recipe made with the prawns but it works equally well with chicken (you would use 4 skinless chicken breasts).
Serves 4
Ingredients
2 tbsp extra virgin olive oil1 onion, sliced1 butternut squash, peeled and diced into 1 cm cubes4 tomatoes, roughly chopped1 tsp cumin seeds1 tsp paprika2 tbsp medium hot curry paste, (check for gluten-free)500ml gluten-free bouillon or vegetable stock500g peeled prawns200g basmati riceJuice of 1 lemonHandful fresh coriander leaves
Method
Using a large non-stick pan, over a moderate heat, cook the diced onion and butternut squash for 8-10 minutes or until softened
Next, add the tomatoes and cumin seeds and cook for a further 5 minutes until the tomatoes are softened and pulpy
Stir in the paprika, curry paste and vegetable stock and bring to the boil
Now add the prawns and simmer gently for 15-20 minutes with the lid on a slant, leaving a little air hole
Meanwhile,cook the rice according to the packet instructions. Basmati rice takes 10-12 minutes once added to boiling water.
When the rice is cooked, drain through a colander and wash through with extra boiling water to remove the starch and stop the rice from sticking together
Spoon the rice into serving bowls with the Rogan Josh on top. Serve sprinkled and lemon wedges to squeeze over before eating.