Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash ((or pumpkin))
  • 500 ml tomato passata
  • 1 onion (roughly sliced)
  • 1 red chilli (roughly chopped, seeds left in)
  • 2 cloves garlic (roughly chopped)
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 500 ml vegetable stock (made up using 2 stock cubes)
  • low calorie cooking spray

Instruction

  • Carefully cut the butternut squash in half, remove the seeds and place skin side down on a baking tray. Bake in the oven at 180 degrees for around 40 minutes until soft and golden.
  • Meanwhile, place the onion, garlic and chilli into a saucepan with a little low calorie cooking spray. Cook until soft and add the cumin, turmeric and cinnamon. Add the passata, season and stir well.
  • Once the butternut squash is cooked, spoon the flesh out of the skin and add to the curry sauce. Mix well to break up the squash and pour into a blender with the stock. Blitz until smooth and silky.
  • Serve with a dollop of fat free natural yoghurt, 1/2 tablespoon of pumpkin seeds and a sprinkle of coriander - or whatever garnish takes your fancy!