Instructions

1. Preheat the oven to 430°F (220°C).
2. Peel and slice the butternut, cut into cubes and place into a bowl. Add the oil and a sprinkle of sea salt and black pepper and toss together so that the butternut pieces are all coated with the oil.
3. Transfer onto a parchment lined baking tray and place into the oven to bake for around 35 minutes or until perfectly soft and cooked.
4. While the butternut is baking, put on the basmati rice to cook. Add the rice to a pot along with 1.5 cups of water. Bring to the boil and then cover and turn down the heat. When the water dries up (usually 8-10 minutes), it’s cooked.
5. Prepare your tomato sauce.
6. Peel and chop the onion and crush the garlic. Add to a pot or saucepan with the sesame oil, soy sauce, red curry paste and dried rosemary. Saute.
7. When the onion is translucent add the canned chopped tomato and coconut sugar and turn the heat down. Leave to simmer.
8. Prepare your hummus cream.
9. Drain the chickpeas and add to the food processor with the tahini, soy sauce and water and process into a cream. This is a thinner consistency than a regular hummus as you’re going for more of a cream than a regular hummus which is thicker.
10. Once the butternut is cooked add the hummus cream and the butternut to the tomato sauce and mix together, allowing it all to heat through before removing from the heat.
11. Serve over the basmati rice with a sprinkle of paprika and some fresh cilantro.