Butternut Squash Curry

Directions

• Take your butternut squash and remove the top and bottom end of the squash.
• Use a peeler or a sharp knife to remove the outer skin from the squash. Cut the squash in half, lengthways.
• Use a spoon to scoop out and discard of the inner seeds.
• Slice each half of the squash into long sticks and then cube the sticks (the cubes should be approximately 1-1.5cm each) and place in a colander.
• Give the squash a quick rinse and set aside to drain.
• Pour the contents of the jar into the saucepan. Heat the tarka for approximately 3/5 minutes on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the cubed butternut squash to the tarka masala, and mix thoroughly, making sure you coat the squash evenly (Remember to add a splash of water to the pan continuously throughout the cooking process to ensure the butternut squash does not stick to the bottom of the pan).
• Cook the squash slowly for approximately 10/15 minutes. When the squash is half cooked, place the lid on the pan and allow the curry to simmer on a low heat for a further 10/15 minutes or until the butternut squash is cooked.
• Remove the butternut squash curry from the hob and serve.
  Optional – Garnish with fresh coriander