Butternut squash balti recipe | Sainsbury`s Magazine

Ingredients

• 1 x 300g pack prepared butternut squash and sweet potato
• 1½ tbsp vegetable oil
• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 tbsp balti curry paste* (we used Patak’s)
• 1 x 400g tin chopped tomatoes
• 150ml vegetable stock*
• 100g basmati rice
• 100g baby spinach
• 75g fat-free Greek-style yogurt (or dairy-free alternative)
• 25g toasted flaked almonds