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Butternut pilau with fresh tomato chutney
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2 tbsp ghee or vegetable oil
500g butternut squash, peeled, deseeded and cut into small chunks
2 onions, chopped
½ x 180g jar Cooks’ Ingredients Gujarati Paste
1-2 tsp Bart Fennel Seeds
3 Waitrose Classic Vine Tomatoes, seeded and diced
½ x 28g pack coriander, finely chopped, plus extra to garnish
2 tsp light muscovado sugar
½ tsp white wine vinegar
250g pack Tilda Pilau Basmati Rice
1. Heat the ghee or oil in a frying pan and gently fry the squash for 5 minutes. Add the onions, reserving 1 tbsp, and fry for a further 6-8 minutes, or until the onions are golden. Add the curry paste and 4 tbsp water. Cook for 3-5 minutes until the water has evaporated.
2. Meanwhile, heat the fennel seeds in a small saucepan to lightly toast. Add the tomatoes, coriander, sugar, vinegar and reserved chopped onion, and heat through to slightly soften the tomatoes. Transfer the chutney to a small serving bowl.
3. Add the rice to the squash and cook, stirring for 3-4 minutes, until everything is piping hot. Spoon onto serving plates, scatter with coriander leaves and serve with the chutney.
Typical values per serving:
This recipe was first published in October 2018.