Kale and butternut squash curry

With National Curry Week well underway, boost your veg intake with this delicious kale and butternut squash curry.

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 20 minutes
Kale and butternut squash curry

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

Method

To make the kale and butternut squash curry, 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.

Cooks tip

Try using different curry cooking sauces or replace half the squash with diced chicken for a meat option.

This kale and butternut squash curry recipe has been provided by Discover Great Veg.

For more delicious, healthy recipes, take a look here!