This curry is great to batch cook and freeze for those evenings you don’t have time to cook. It is a wholesome meal.

Step 1:

• Roast the butternut squash
• This can be done by cutting the squash in half lengthways, scoop out the seeds (keep these for later)
• Fill half a baking tray with water, place the butternut squash in a baking tray face up. Make sure the top of the squash is not submerged in the water
• Sprinkle rosemary and olive oil on the top of the squash. Place a couple of cloves of garlic where the seeds used to be
• Whack in the oven for 40 or so minutes at 200 degrees. Once soft and golden it is ready

Step 2:

• Squash seeds are high in zinc and make for a wonderful snack or garnish
• Place them on a baking tray and season
• Put them in the oven for 10 – 15 minutes to roast until crunchy

Step 3:

• Chop one onion and lightly fry
• Add any veggies you fancy / have in the fridge. I like courgette
• Cut the tofu into chunks and add this
• Once the butternut squash is done, cut it into cubes (with or without the skin) and chuck this in
• Add a tin of chopped tomatoes
• Add the magic spices: 1 tsp garam masala, 1 tsp cinnamon, 1 tsp turmeric, 1 tsp coriander, pinch of salt and pepper
• And voila – the curry is complete, leave to simmer for 10 minutes

Step 4:

• This dish can be enjoyed with turmeric flavoured rice
• Rinse the rice before boiling it with a tsp of turmeric
• To measure the quantity – one glass of rice to two glasses of water
• It should take around 10 – 15 minuites

Tuck- in and let me know how it went.