Oven-Baked Butternut Squash & Chickpea Curry
with Garlic Pita & Coconut Chips
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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 pitas.
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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 pitas.
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
1 oz
Garlic & Herb Flavored Butter
2 tsp
Vadouvan Curry Powder
1 oz
Sweetened Toasted Coconut Chips
2 each
Pocketless Pitas
2 tbsp
Tomato Achaar
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In the tray, combine the spinach, squash, drained chickpeas, tomato sauce, cream, tomato achaar, and curry powder. Stir to combine. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray
Tightly cover the tray with foil and bake 28 to 30 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 pitas & serve your dish
Meanwhile, place the pitas on a piece of foil. Evenly spread the softened butter onto the pitas. Stack the pitas 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 coconut chips. Serve the garlic pitas on the side. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In the tray, combine the spinach, squash, drained chickpeas, tomato sauce, cream, tomato achaar, and curry powder. Stir to combine. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray
Tightly cover the tray with foil and bake 28 to 30 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 pitas & serve your dish
Meanwhile, place the pitas on a piece of foil. Evenly spread the softened butter onto the pitas. Stack the pitas 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 coconut chips. Serve the garlic pitas on the side. Enjoy!
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