Kale and squash curry
Kale and Squash Curry.jpg


  • 1 tbsp oil

  • 1 onion, chopped (150g)

  • 650g butternut squash, diced

  • 400g can chopped tomatoes

  • 420g jar Tikka Masala cooking sauce

  • ½ x 500g pack Kale

  • To serve, toasted flaked almonds


  1. Heat the oil in a large frying pan and fry the onion and squash for 5 minutes. 

  2. Add the tomatoes and cooking sauce.  Rinse the jar with 200ml water and add to the pan.  Cover and simmer for 10 minutes.

  3. Stir in the kale and cook for a further 5 minutes until the squash is tender.

  4. Serve scattered with toasted flaked almonds with cooked basmati rice.


Prep time: 10 mins

Cooking time: 20 mins

Serves: 4

Tip: Try using different curry cooking sauces or replace half the squash with diced chicken for a meat option.