The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Butternut Squash Pasanda Curry with Brussels Sprouts & Black Rice
Craving a break from the classic holiday fare? Our feel-good, festive curry is healthy and delicious. Starring vibrant squash, velvety coconut milk and warm pasanda spices. Served with nutty black rice and pomegranate seeds for a juicy pop of colour!
2/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 small butternut squash
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml coconut milk (Coconut, Water)
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 110g baby tomatoes
- 1 onion
- 2 garlic clove
- 100g black rice (Organic Black Rice)
- 1 pomegranate
- 1 handful of fresh coriander
- 12 brussels sprouts
Nutritional Information
Calories: 624
Protein: 13g
Carbs: 94g
Fat: 30g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 100g black rice (use half) (Organic Black Rice)
- 1 pomegranate (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 12 brussels sprouts
- 1 small butternut squash (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 onion (use half)
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
Nutritional Information
Calories: 644
Protein: 15g
Carbs: 97g
Fat: 30g
Butternut Squash Pasanda Curry with Brussels Sprouts & Black Rice
Craving a break from the classic holiday fare? Our feel-good, festive curry is healthy and delicious. Starring vibrant squash, velvety coconut milk and warm pasanda spices. Served with nutty black rice and pomegranate seeds for a juicy pop of colour!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a peeler & a sieve
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 30-35 mins, until cooked, then drain
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and dice into 2cm chunks
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 15 mins / air fryer 12 mins
Build the sauce
- Meanwhile, finely chop or crush the garlic. Finely dice the onion. Quarter the tomatoes
- Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened
- Add the tomatoes, garlic and pasanda spice to the pan and cook for another 2 mins
- Stir in the coconut milk and stock powder. Bring to the boil and simmer for 8-10 mins, until the sauce thickens
Finish the curry
- Halve the brussels sprouts. Roughly chop the coriander. Halve the pomegranate and remove the seeds
- After 15 mins of roasting / air fryer 12 mins, add the brussels sprouts to the baking tray with the squash. Drizzle with 1 tsp oil and season with salt and pepper, then roast all together for a further 10 mins / air fryer 8 mins
- When ready, stir the roasted veg and half the coriander into the curry. Season to taste with salt and pepper. Add a splash of water if the sauce becomes too thick
Plate up
- Share the pasanda curry between bowls, with the rice alongside. Garnish with the pomegranate seeds and remaining coriander
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