Butternut squash tikka masala

This is a classic Indian dish with all the essential flavours, try substituting the squash for marrow, spring onions, lamb or chicken

Serves: 4

What you need:

• 1 tbsp vegetable oil
• 1 tsp fine chopped ginger
• 1 butternut squash, chopped into cubes
• 20 sugar snaps, stringed and washed
• 2 spring onions, peeled, washed and cut into 4cm baton
• 150ml Seeds of Change Tikka Masala sauce
• 1 tbsp fine chopped coriander leaves

What you do:

1. Heat the oil in pan, add chopped ginger and sauté for 30 seconds, then add sugar snaps and spring onion and sauté for 2 minutes.
2. Add diced squash and sauté for 3-4 minutes on low heat and add sauce and simmer for 5 minutes or until the squash is cooked.
3. Sprinkle with chopped coriander leaves and serve with warm bread or rice.

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