Butternut Squash Curry

Indian

Butternut Squash Curry

Serves 2-3
15 prep time
25 mins cook time

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.

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