Kale & Squash Curry
PREP: 10 Minutes
COOK: 20 Minutes
SERVES: 4
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
Ingredients
- 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
Instructions
- 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.
- Stir in the kale and cook for a further 5 minutes until the squash is tender.
- Serve scattered with toasted flaked almonds with cooked basmati rice.
