Kale & Squash Curry

PREP: 10 Minutes
COOK: 20 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

276 kcal Energy
29g Carbohydrate
8g Protein
19.9g (of which Sugar)
12.2g Fat
8.8g Fibre
3.2g (of which Saturated Fat)
1.1g Salt


  • 1 tbsp oil
  • 1 onion, chopped
  • 650g butternut squash, diced
  • 400g can chopped tomatoes
  • 420g jar Tikka Masala cooking sauce
  • 1/2 x 500g pack kale
  • To serve, toasted flaked almonds


  1. Heat the oil in a large frying pan and fry the onion and squash for 5 minutes. Add the tomatoes and cooking sauce. Rinse the jar with 200ml water and add to the pan. Cover and simmer for 10 minutes.
  2. Stir in the kale and cook for a further 5 minutes until the squash is tender.
  3. Serve scattered with toasted flaked almonds with cooked basmati rice.
Share this recipe