Spice Mix
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp chilli powder
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground fenugreek (mustard powder works just fine too)
Pinch ground cloves
Squash Tikka
2 x butternut squash, diced
1 x red onion, diced
3 x fresh tomatoes, rough chopped
2 x tbsp greek yoghurt ( or you can substitute for coconut milk if
desired)
1 x can chopped tomatoes
1 tbsp spice mix ( 1 tbsp tikka paste). Use 2 if like a bit more spice
100g kale
2 cloves garlic, crushed
20g fresh ginger, grated
1 tbsp oil
Salt & pepper
1 x lime, juice
Handful fresh coriander, chopped
Heat the oil in a pan, fry off the diced onion for 5 mins. Once
onions have sweated down add the ginger, garlic and spice mix (If
using ready made paste, add this now) stir for 2-3 mins. You can
add a splash of water if starting to catch the base of the pan.
Add diced tomatoes and squash, mix through so all is coated in the
onions/spices. Add chopped tomatoes and 100 ml of water. Bring
to the boil, then reduce to a simmer. Once squash is tender, add the
kale and cook until wilted down. Adding more liquid if needed.
Season to taste.
Once the sauce is thick, add and squash is tender. Finish off with
yoghurt (if using coconut milk, cookout for a few more minutes to
rethicken the sauce), lime juice and fresh coriander.
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