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roast butternut curry


serves 2

The sweetness of butternut works really well with the deeply savoury spiciness of an Indian curry. To make it more substantial, feel free to toss in some cooked or canned lentils or cooked meat such as chicken.

Lovely with flatbread, steamed rice or cauliflower ‘rice’ (raw grated cauliflower).


1 heaped tablespoon garam marsala
1/2 – 1 teaspoon chilli flakes or powder
1 can tomatoes (400g / 14oz)
4-6 tablespoons coconut milk
6-8 wedges roast butternut squash (in cumin, corriander, chilli, etc.), chopped into chunks
Grated cauliflower rice (optional)



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