Oven-Baked Butternut Squash & Chickpea Curry
with Garlic Naan & Peanuts
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty vegetarian curry features tender butternut squash, vadouvan curry, spinach, and spicy yellow curry paste. You'll serve the curry with warm garlic and herb naan.
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty vegetarian curry features tender butternut squash, vadouvan curry, spinach, and spicy yellow curry paste. You'll serve the curry with warm garlic and herb naan.
Nutrition per serving
Ingredients
½ lb
Diced Butternut Squash
3 oz
Baby Spinach
1 each
8-oz can Tomato Sauce
¼ cup
Cream
1 each
15.5-oz can Chickpeas
2 tsp
Vadouvan Curry Powder
1 oz
Garlic & Herb Flavored Butter
1 tbsp
Yellow Curry Paste
2 each
Pieces Naan Bread
3 tbsp
Roasted Peanuts
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In a bowl, whisk together the tomato sauce, cream, curry paste, and 2 tablespoons of water. In the tray (or baking dish), combine the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray
Tightly cover the tray with foil and bake 28 to 32 minutes, or until the liquid is slightly thickened and the squash is tender when pierced with a fork. Remove from the oven. Carefully remove the foil and stir to combine.
step 3
Make the garlic naan & serve your dish
Meanwhile, place the naan on a piece of foil. Evenly spread the softened butter onto the naan. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray garnished with the peanuts. Serve the garlic naan on the side. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In a bowl, whisk together the tomato sauce, cream, curry paste, and 2 tablespoons of water. In the tray (or baking dish), combine the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray
Tightly cover the tray with foil and bake 28 to 32 minutes, or until the liquid is slightly thickened and the squash is tender when pierced with a fork. Remove from the oven. Carefully remove the foil and stir to combine.
step 3
Make the garlic naan & serve your dish
Meanwhile, place the naan on a piece of foil. Evenly spread the softened butter onto the naan. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray garnished with the peanuts. Serve the garlic naan on the side. Enjoy!
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