Name: Roasted butternut, turmeric and coconut curry
Total time: 1500 s
Yield: 2
Ingredients: 2 tablespoon olive oil; 2 teaspoon curry powder; 350 gram butternut squash; 1 tin coconut milk; 1 tin chickpeas; 1 tablespoon honey; 1 tablespoon ginger paste; 1 teaspoon turmeric; as needed lime; as needed coriander; as needed naan

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Add the olive oil (30 mL) and curry powder (4 g) to a large bowl and whisk to combine. Add the butternut squash (350 g) to the bowl and toss to coat in the oil mixture. Spread the squash pieces out on a baking tray and place in the middle of the preheated oven to roast for 20-25 minutes, until tender.

Step 3

Meanwhile, add the coconut milk (1 tin) , chickpeas (1 tin) , M&S pure honey (20 g) , ginger paste (15 g) and turmeric (2 g) to a saucepan. Bring the mixture to the boil over a medium heat, then lower the heat and reduce to a "single cream" consistency.

Step 4

To serve, divide the chickpeas between two serving bowls, scatter over the roasted butternut squash and finish with a squeeze of limes (as needed) and some coriander (as needed) . Serve with naan (as needed) .

Roasted butternut, turmeric and coconut curry

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