Butternut Squash Tikka Masala
A classic Indian dish that’s quick to make – you can even swap the squash for marrow or add or use lamb or chicken for a meatier recipe.
Butternut Squash Tikka Masala
Ingredients
- 1 tbsp vegetable oil
- 1 tsp finely chopped ginger
- 1 butternut squash chopped into cubes (or swap for marrow if you like)
- 20 sugarsnap peas stringed and washed
- 2 spring onions peeled, washed and cut into a 4cm baton
- 150 ml tikka masala sauce
- 1 tbsp finely chopped coriander leaves
Instructions
- Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
- Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
- Sprinkle with chopped coriander leaves and serve with warm bread or rice.
