The crunchy crickets provide a perfect contrast against the soft butternut squash and fluffy basmati – bound together with a delicious and warm tikka sauce.
This is a beautifully simple and absolutely banging dish, perfect for an easy mid-week dinner. Give it a whirl!
Serves: 2 Portions
30g dried crickets – buy some here
1 small butternut squash
1 clove of garlic
1 tsp chopped fresh ginger
1 tsp cumin seeds
1 tsp onion seeds
2tbsp tikka paste / 1 tikka paste pod
1 tin coconut milk
1 veg stock pot
1 lime juiced
1 bunch coriander
200g basmati rice
1. ROAST THE SQUASH | 10mins
Start cooking the basmati rice.
Remove the skin and dice the butternut squash into roughly 2cm cubes
Place in a roasting tray with the cumin seeds, onion seeds and a drizzle of olive oil.
Roast in the oven at 180c for 15-20 mins.
2. FRY VEG & CRICKETS | 10mins
Whilst the squash is roasting take a large saucepan and add a splash of olive oil.
Sweat the onions garlic and ginger for a few minutes.
Then add the tikka paste and crickets and stir to coat them well.
3. ADD LIQUIDS & SQUASH | 8mins
Add in the vegetable stock and coconut milk and bring to a simmer. Reduce the curry sauce slightly to thicken.
Once the squash is roasted add this to the pan season well with salt and pepper.
Add the lime juice and chopped coriander to finish.
4. SERVE | 2mins
Serve the curry alongside the basmati.
Garnish with chopped coriander - and pomegranate seeds if you're feeling fancy. 💅