Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
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2
tbsp
sunflower oil
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1
large
onion, finely chopped
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1
clove
garlic, finely chopped
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4
cm
piece root ginger, peeled and grated
-
1
tsp
turmeric
-
1
tsp
ground cumin
-
0.5
tsp
ground coriander
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1
large
butternut squash, peeled, deseeded and cut into small chunks (prepared weight about 500g)
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2
red peppers, deseeded and chopped
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390
g
carton chopped tomatoes
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300
g
cooked roast chicken, cut into bite-size piece
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400
ml
chicken stock made with 1 stock cube
-
260
g
fresh young spinach
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1
tsp
garam masala
-
2
tbsp
Greek-style natural yogurt
-
250
g
basmati rice
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2
flamebaked plain naans, warmed and halved, to serve
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1
Heat the oil in a large pan, then add the onion. Cook very gently for about 10 minutes. Stir in the garlic and ginger and cook for a further minute.
-
2
Add the spices and cook for 1 minute, then add the butternut squash and red peppers. Cook, stirring, for about 3 minutes.
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3
Stir in the tomatoes, chicken and stock; simmer for 25-30 minutes until the sauce has thickened.
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4
Add the spinach to wilt, then sprinkle in the garam masala. Stir in the yogurt and cook for 1 minute.
-
5
Meanwhile, cook the basmati rice to pack instructions and serve together with the curry and the naan.