
Indian
Butternut Squash Curry
Serves 2-3
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Ingredients
1 Small butternut squash (peeled, deseeded and cut into 2cm cubes) or 300g pre-diced
1 tbsp Vegetable oil
1 ½ cups / 240g Drained and rinsed chickpeas
1 cup / 145g Frozen peas
1 jar Sharwood's Butter Chicken cooking sauce
1/4 cup Of fresh chopped coriander, for garnish
Instructions
Step 1
Preheat the oven to 200°C/180°c fan/ 400F / Gas Mark 6.
Step 2
Place the cut squash on a non stick tray and drizzle with vegetable oil and place in the oven for about 20 minutes.
Step 3
Add the butternut squash, Sharwood’s Butter chicken sauce, chickpeas and garden peas to a saucepan and simmer for 5 minutes or until all the vegetables are cooked through.
Step 4
Sprinkle with coriander and serve.