Ingredients

  • 2 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 cm piece root ginger, peeled and grated
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 1 large butternut squash, peeled, deseeded and cut into small chunks (prepared weight about 500g)
  • 2 red peppers, deseeded and chopped
  • 390 g carton chopped tomatoes
  • 300 g cooked roast chicken, cut into bite-size piece
  • 400 ml chicken stock made with 1 stock cube
  • 260 g fresh young spinach
  • 1 tsp garam masala
  • 2 tbsp Greek-style natural yogurt
  • 250 g basmati rice
  • 2 flamebaked plain naans, warmed and halved, to serve

Method

  1. 1

    Heat the oil in a large pan, then add the onion. Cook very gently for about 10 minutes. Stir in the garlic and ginger and cook for a further minute.

  2. 2

    Add the spices and cook for 1 minute, then add the butternut squash and red peppers. Cook, stirring, for about 3 minutes.

  3. 3

    Stir in the tomatoes, chicken and stock; simmer for 25-30 minutes until the sauce has thickened.

  4. 4

    Add the spinach to wilt, then sprinkle in the garam masala. Stir in the yogurt and cook for 1 minute.

  5. 5

    Meanwhile, cook the basmati rice to pack instructions and serve together with the curry and the naan.

Nutritional Details

Each serving provides
  • Energy 2575kj 615kcal 31%
  • Fat 18.7g 27%
  • Saturates 4.0g 20%
  • Sugars 19.0g 21%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

71.2g carbohydrate 10.4g fibre 35.3g protein

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