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