Butternut squash tikka masala
Average rating:
A classic Indian dish that's quick to make - you can even swap the squash for marrow, spring onions, lamb or chicken.
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Serves: 4
Ingredients
- 1tbsp vegetable oil
- 1tsp finely chopped ginger
- 1 butternut squash, chopped into cubes
- 20 sugarsnap peas, stringed and washed
- 2 spring onions, peeled, washed and cut into a 4cm baton
- 150ml tikka masala sauce
- 1tbsp finely chopped coriander leaves
Method
- Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
- Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
- Sprinkle with chopped coriander leaves and serve with warm bread or rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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