Recipes

Butternut Squash Curry & Raita

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
4 servings
Fibre source, Low salt, Low saturated fat, Low sugar
Gluten Free, Vegetarian

Try out a colourful, and healthy butternut squash curry this week. Butternut squash packs some great health benefits, along with using cumin as a spice to increase antioxidant intake.


Method

  1. Heat oil in a pan. Add the onions, garlic, ginger, pepper and chilli and stir fry briefly over a high heat so they start to soften.
  2. Add the butternut squash and stir fry for a few minutes. Pour in the cumin and coriander and stir.
  3. Add the stock cube with 200ml of hot water and stir. Then add in the tin of tomatoes and stir.
  4. Cover the pan and leave to simmer for 20 minutes. Meanwhile, mix the cucumber and yoghurt with the mint to make the Raita.

    Ingredients

  • 1 tbsp olive oil
  • 2 onions, sliced
  • 3 garlic cloves, diced
  • 2 tbsp chopped fresh ginger
  • 1 chilli, deseeded and chopped
  • 1 butternut squash
  • 1 tsp cumin
  • 3 tbsp fresh chopped coriander
  • 200 ml vegetable stock pot water
  • 1 red pepper
  • 2 tins of chopped tomatoes
  • 1 large cucumber grated
  • 125 g low-fat natural yoghurt
  • 2 tbsp chopped mint
  • 1⁄3 a pack of fresh coriander

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