Squash stuffed with vegetable curry and rice
This squash stuffed with vegetable curry and rice is an ideal midweek meal, because the curry and rice can be cooked ahead or you can use (this or another) leftover curry and pre-cooked rice for the recipe. Serve it with a crispy salad on the side.
Ingredients
Method
- Finely chop the onion, ginger and garlic. Tear the cauliflower head into florets, and cut the carrot and red pepper into chunks.
- Heat some oil in a large saucepan and gently sauté the onion, garlic and ginger.
- Add the curry powder and tomato purée, stir for a minute, then add the chopped vegetables. Season with salt an pepper. Add the cinnamon, star anise and curry leaves. Add some water if needed – it should be a bit thicker then normal curry.
- Bring to the boil and simmer, under cover, for about 20 minutes. If you have too much liquid, reduce it, before adding the greens.
- Meanwhile preheat the oven to 180°C.
- Cut off the tops of the squash and scoop out the seeds and the fibrous bits. Brush or spray the cavity with little oil, then season with salt and pepper. Put the squash on a baking tray and roast for about 15 minutes, or until the squash meat is tender.
- When the curry is ready, mix well with the cooked basmati rice.
- Fill the pre-baked squash with the curry &rice, then bake for another 5-10 minutes.
- Serve warm.