Butternut Squash & Saffron Curry

This is an amazingly fragrant and smooth curry, only mildly spicy, which is both substantial and energizing. Everyone will run to the table when they smell the aroma! Serve with Basmati rice.

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Serves: 4 Preparation time approximately 15 min.

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Ingredients

• 2 tbsp Vegetable Oil

• 1/2 Onion, chopped

• 2 cups Pinwheel Butternut Squash Chunks (frozen)

• 1 cup Pinwheel Local Chopped Spinach (frozen)

• 1 cup Pinwheel Local Corn (frozen)

• 1 -10 oz. pouch Your Organics Ready-to-Eat Chickpeas, drained

• 1 can Jyoti Saffron Cream Simmer Sauce

• ½ cup water+ ¼ cup plain yogurt mixed together (or ¼ cup half-and-half cream for a richer version)

• Salt & Pepper to taste

To Serve (optional):

Jyoti Basmati Supreme Rice (white or brown), chopped cashews; shopped tomato; chopped cilantro

Instructions

1. In a large skillet, heat the oil and sauté the onion on a medium heat until soft and translucent. Add butternut squash. Stir to combine and cook for 3-4 minutes on medium heat.

2. Add the chickpeas, corn and Saffron Sauce, then gently stir in the water/yogurt mix. a little at a time. Bring to a simmer. Cover and leave to simmer, for 10-12 mins or until squash & cauliflower are fork-tender. Add the frozen peas.

3. Season to taste with salt and pepper. Serve over Basmati rice, topped with any combination of optional toppings you like. Enjoy!