Name: Spiced masala curry
Total time: 1500 s
Yield: 4
Ingredients: 1 jar tikka masala sauce; 1 tablespoon olive oil; 1 onion; 1 butternut squash; 3 plum tomato; 250 millilitre vegetable stock; 1 tin chickpeas; 2 tablespoon pumpkin seeds; 1 pinch chilli powder; to taste coriander leaf; to taste basmati rice; to taste raita; to taste mango chutney

Step 1

Heat the oil (15 mL) in a large frying pan on a medium heat. Add the onion (1) and sweat until sweet and translucent. Add the diced squash (1) , tomatoes (3) and tikka masala sauce (1 jar) ; continue to fry for a further 5 minutes.

Step 2

Pour in the vegetable stock (250 mL) , bring the sauce to the boil, adjust the heat to a simmer and cook for 10 minutes or until the squash is tender. Add the chickpeas (1 tin) and heat through.

Step 3

Whilst the curry is simmering, toss the pumpkin seeds (15 g) with the remaining oil and a pinch of chilli powder (1 pinch) and spread out on a lined baking tray. Bake in the oven at 180°C/160°C fan/gas mark 4 for 10 minutes.

Step 4

Once the squash is tender and the sauce has become thickened, divide into serving bowls and top with the spiced toasted pumpkin seeds and a scattering of the coriander leaves (to taste) . Serve with steamed basmati rice (to taste) , raita (to taste) and mango chutney (to taste) .

Spiced masala curry

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