Our fragrant, low-fat, vegetarian curry combines the sweet taste of butternut squash with traditional indian spices and the sharp spicy flavor of crushed chillies. Our Crushed Chillies are the perfect ratio of red flakes and yellow seeds, giving it’s distinct heat. This colourful supper is a mild dish, packed with the flavor of the orient.
Heat the oil in a large pan and sauté the onions for 3-4 minutes, just as they start to soften.
Add the garlic, ginger and spices and cook for 1-2 minutes.
Add the butternut squash and chickpeas, and stir to coat with the spices before pouring in the stock. Cover and simmer for 15-20 minutes, which should be until the butternut is tender.
Stir in the tomatoes, spinach and creamed coconut then simmer for a further 3-4 minutes, stirring occasionally. At this point the tomatoes will be slightly softened, the creamed coconut will have melted and the spinach wilted.
Serve with a dollop of natural yoghurt and rice.