Butternut Squash Curry
butternut squash (peeled, deseeded and cut into 2cm cubes)
tbsp vegetable oil
cups drained and rinsed chickpeas
cups frozen peas
jar Sharwood's Butter Chicken cooking sauce
cup of fresh chopped cilantro, for garnish.
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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