Serves: 4
Per serving: 488 kcal | 21g protein | 15g fat (8g saturated) | 64g carbs (15g sugars) | 3.3g fibre
This is a proper midweek winner and a great way to use up whatever veg you’ve got hanging around in the fridge. Spinach, broccoli or tomatoes all work brilliantly, and if you fancy boosting the protein and fibre even more, a tin of chickpeas won’t go amiss.
Ingredients
· 10 Heck Simply Chicken Chipolatas
· 1 medium butternut squash, peeled and cubed
· 1 onion, sliced
· 2 cloves garlic, minced
· 1 tbsp curry powder
· 1 tsp garam masala
· 1 tsp ground cumin
· 1 tin reduced fat coconut milk
· 200 ml chicken stock
· 3 tbsp olive oil
· Salt
· Fresh coriander
Method
1. Heat the oven to 200°C. Toss the butternut squash with a little olive oil and a pinch of salt, then roast for 30–35 minutes until soft, golden and slightly caramelised.
2. While the squash is roasting, brown the chipolatas in a large pan until nicely coloured. Take them out, slice them up and set aside. Using the same pan, gently fry the onion until soft, then add the garlic and spices and cook briefly until everything smells amazing.
3. Pour in the coconut milk and chicken stock, give it a good stir and let it simmer for about 10 minutes. Add the roasted squash and sliced chipolatas back into the pan and simmer for another 5–10 minutes until the sauce thickens and everything is beautifully coated.
4. Finish with a sprinkle of fresh coriander and serve with fluffy brown rice, comforting curry everyone will love.