Coconut Squash Curry with Mango, Chilli & Lime Rice

A creamy coconut and peanut butter curry loaded with tender butternut squash and warming spices. Paired with Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice, this easy vegetarian dinner is full of flavour, naturally satisfying and perfect for busy weeknights.




Written by Merchant Gourmet
30 minutes Serves 4 Beginner
Coconut Squash Curry with Mango, Chilli & Lime Rice
Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 butternut squash, cut into 2cm chunks
  • 4 tbsp mild curry paste
  • 1 x 400g tin chopped tomatoes
  • 1 x 400ml tin coconut milk
  • 1 tbsp peanut butter
  • 2 pouches Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice
  • 1 pack fresh coriander, roughly chopped

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Mango, Chilli & Lime Rice
Mango, Chilli & Lime Rice
250G
  1. Heat the olive oil in a large saucepan over a medium heat.
  2. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute.
  3. Add the butternut squash and curry paste, stirring well to coat.
  4. Pour in the chopped tomatoes and coconut milk, then stir through the peanut butter.
  5. Bring to a gentle simmer and cook for 15–20 minutes, or until the squash is tender and the sauce has thickened.
  6. Heat the Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice according to the packet instructions.
  7. Divide the rice between bowls and spoon over the curry.
  8. Finish with the fresh coriander and serve.

 

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