Butternut squash and prawn Rogan Josh
Rogan Josh is made using tomatoes and has a delicate flavour – perfect for introducing children to curry. Sally likes to make this recipe made with prawns, but it works equally well with chicken (you would use 4 skinless chicken breasts)
Serves 4
Ingredients: 2 tbsp extra virgin olive oil 1 onion, sliced 1 butternut squash, peeled and diced into 1 cm cubes 4 tomatoes, roughly chopped 1 tsp cumin seeds 1 tsp paprika 2 tbsp medium hot curry paste, such as Pataks Madras 500ml low salt 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 with coriander leaves and lemon wedges to squeeze over before eating