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Butternut Squash Curry
15
15
mins
Preparation
25
25
mins
Cooking
2-3
Servings
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1
butternut squash (peeled, deseeded and cut into 2cm cubes)
2
tbsp vegetable oil
2
cups drained and rinsed chickpeas
2
cups frozen peas
14oz
jar Sharwood's Butter Chicken cooking sauce
1/2
cup of fresh chopped cilantro, for garnish.
Instructions
Preheat the oven to 200°C/180°c fan/ 400F / Gas Mark 6.
Place the cut squash on a non stick tray and drizzle with vegetable oil and place in the oven for about 20 minutes.
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.
Sprinkle with cilantro and serve.
Serve & Enjoy
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