Chickpea Curry with Roasted Butternut Squash

INGREDIENTS: CURRY

• 3 Jars of butter curry sauce
• 2 medium onions, thinly sliced, plus extra for serving
• 1 small red pepper, thinly sliced
• 1 small red chilli, thinly sliced
• 3 x 400g cans of chickpeas
• 1 large butternut squash
• 1 teaspoon of chilli flakes
• A splash of extra virgin olive oil
• Freshly ground black pepper and salt to taste
• A good handful of fresh coriander leaves, chopped
• 1 pilau basmati rice pouch, cook as per packet instructions
• 1 basmati rice pouch, cook as per packet instructions
• 2 naan breads of your choice, cook as per packet instructions

TOMATO SALAD

• A selection of seasonal cherry tomatoes, halved
• 1 small red onion, finely sliced
• 1 lime, halved and juiced
• A small handful of fresh coriander leaves, chopped
• A good splash of extra virgin olive oil
• Freshly ground black pepper and salt to taste

METHOD: CURRY

1. Heat the oven to 400°F / 200°C and prepare a Denby oval casserole dish with a splash of olive oil.
2. Cut both ends of the butternut squash, remove the skin off and cut lengthways. Scoop out the seeds with a spoon and cut into equal sized chunky pieces about 1.5cm thick.
3. Pop in a large Denby roasting tray, with a good glug of olive oil, chilli flakes, salt and pepper.
4. Place in the oven for 25 to 30 minutes until softened and just starting to brown.
5. Whilst it’s cooking, prep your curry. Place the Denby oval casserole dish over a medium heat on the hob and cook the chopped onions, red pepper and red chilli. Stir for a few minutes until nicely softened.
6. Add the curry sauce and cook for 3 to 5 minutes. Bring to a gentle simmer and add the chickpeas and cook for a further 5 minutes.
7. Arrange the roasted butternut squash pieces half in and half out of the curry and place in the oven for 15 to 20 minutes.
8. Add the naan breads to the oven for the last 5 minutes.
9. Remove the casserole and top with fresh coriander and red onion. Serve with a mix of pilau and basmati rice, naan breads and tomato salad. Enjoy!

TOMATO SALAD

1. Layer the tomatoes and onion in a Denby serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well.
2. Drizzle over the salad and top with fresh coriander.