Ingredients
- 1 tbsp oil
- 1 onion, chopped (150g)
- 650g butternut squash, diced
- 400g can chopped tomatoes
- 420g jar Tikka Masala cooking sauce
- ½ x 500g pack Kale
- To serve, toasted flaked almonds
Nutrition Info
- 276 Calories
- 12.2g Fat
- 3.2g (of which Saturated Fat)
- 29g Carbohydrates
- 19.9g (of which Sugar)
- 1.1g Salt
- 8.8g Fibre
- 8g Protein
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.
- Servings : 4
- Ready in : 30 Minutes