Roasted Butternut Squash & Pepper Masala Recipe

Ingredients

• ½ butternut squash, peeled, deseeded, and cubed
• 200g fresh vine tomatoes, quartered
• ½ cauliflower, cut into florets
• ½ aubergine, cubed
• 1 green pepper, sliced
• 1 red pepper, sliced
• ½ bag spinach, washed
• 3 tbsp low-fat coconut yogurt
• 2 fresh green chillies, finely chopped
• 400g tinned easy-fried onions
• 200g light coconut milk
• 200g tinned chopped tomatoes
• 4 cloves garlic, chopped
• 2 tbsp tomato puree
• 2 tbsp toasted flaked almonds
• 2cm cube ginger, grated
• ¼ bunch fresh coriander, chopped
• 2 tsp ground fenugreek
• 2 tbsp mild curry powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp garam masala
• 2 tbsp sunflower oil
• Sea salt, to taste
• Cooked rice, to serve
• Naan bread, to serve