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For the butternut squash and sweet potato curry:

For the rice and peas:

  1. Advance preparation:

    • Dice the butternut squash, keeping the skin on, into 2cm pieces.
    • Peel and dice the sweet potatoes.
    • Cut the peppers into 2cm thick strips removing the seeds.
    • Peel and dice the onions.
  2. For the butternut squash and sweet potato curry:

    • Blend the KNORR Patak's Korma Paste, tinned tomatoes, onions, water, dried thyme and KNORR Professional Garlic Puree until smooth.
    • Place the sweet potatoes and butternut squash in a pan with the oil and sweat for 10 min.
    • Pour in the blended sauce and the mixed peppers.
    • Cover and cook for a further 20-25 min. or until the vegetables are cooked.

  3. For the rice and peas:

    • Place the KNORR long grain rice, KNORR Jamaican jerk paste, water, light coconut milk, dried thyme and kidney beans into a pan.
    • Bring it to the boil then stir.
    • Reduce the heat to a simmer and cook for 10-12 min.
    • Remove from the heat then cover with clingfilm and allow to steam for 5 min.
  4. To serve:

    • Serve the butternut squash curry with the rice and peas.
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