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 & Brussels Sprout Pasanda Curry
Try our feel-good, festive curry. Starring golden roasted squash, cauliflower and sprouts – simmered with velvety coconut milk and mild pasanda spices. Black rice creates an impressive-looking side dish. Twinkling pomegranate seeds bring a juicy pop of colour!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 200g baby tomatoes
- 1 onion
- 3 garlic clove
- 12 brussels sprouts
- 200g black rice (Organic Black Rice)
- 75g pomegranate seeds
- 1 handful of fresh coriander
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400ml coconut milk (Coconut, Water)
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 cauliflower
- 1 small butternut squash
Nutritional Information
Calories: 549
Protein: 11g
Carbs: 63g
Fat: 26g
Butternut Squash & Brussels Sprout Pasanda Curry
Try our feel-good, festive curry. Starring golden roasted squash, cauliflower and sprouts – simmered with velvety coconut milk and mild pasanda spices. Black rice creates an impressive-looking side dish. Twinkling pomegranate seeds bring a juicy pop of colour!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a peeler & another large saucepan
Get the rice on
- Add the rice to the saucepan of boiling water and simmer for 30-35 mins, until cooked, then drain
Roast & prep
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 5 mins / air fryer 5 mins
- Remove the leaves and cut the cauliflower into small florets
- After 5 mins, add the cauliflower to the squash and toss with 1 tsp oil, salt and pepper. Roast for a further 10 mins / air fryer 7 mins
Add the sprouts & prep
- Halve the sprouts. Finely chop or crush the garlic. Finely dice the onion. Roughly dice the tomatoes
- After 10 mins of roasting / air fryer 7 mins, add the sprouts to the veg tray and mix well
- Roast for another 10-12 mins / air fryer 8 mins, until all the veg is soft and golden
Simmer simmer
- Meanwhile, heat the other large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and garlic and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes and pasanda spice. Cook for 2 mins, then lightly crush the tomatoes
- Add the coconut milk and stock powder. Simmer for 15-20 mins, until thickened
Last bits & plate up
- Roughly chop the coriander
- Stir the roasted veg and half the coriander through the curry. Season with salt and pepper
- Serve the pasanda curry into bowls, with the rice alongside. Garnish with the pomegranate seeds and the remaining coriander
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