Ready to Cook

Oven-Baked Butternut Squash & Chickpea Curry

with Garlic Naan & Peanuts

40 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

1 lb Diced Butternut Squash
6 oz Baby Spinach
2 8-Oz Cans Tomato Sauces
½ cup Cream
2 15.5-Oz Cans Chickpeas
2 tsps Vadouvan Curry Powder
2 oz Garlic & Herb Spreadable Butter
1½ Tbsps Yellow Curry Paste
4 Pieces Naan Bread
¼ cup Roasted Peanuts
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

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 1/4 cup of water. Between the two trays (or baking dishes), evenly divide the spinach, squash, drained chickpeas, tomato mixture, and curry powder. Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays

Tightly cover the trays 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.

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 trays garnished with the peanuts. Serve the garlic naan on the side. Enjoy!