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- Roasted Butternut Squash Curry with Garlic and Tomatoes
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Ingredients
- 4 tbsp of rapeseed oil
- 4 cloves of garlic, roughly chopped
- 400 g of plum tomatoes, (1 tin)
- 1.5 tsp of ground cumin
- 1 butternut squash, (around 1kg) unpeeled, halved, deseeded, then cut into 2cm-thick slices
- 3 cm of ginger, peeled and roughly chopped
- 1 green chilli, roughly chopped
- 1 onion, finely diced
- 0.5 tsp of sugar
- 1.5 tsp of ground coriander