Oven-Baked Butternut Squash & Chickpea Curry with Garlic Pita & Coconut Chips
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Oven-Baked Butternut Squash & Chickpea Curry

with Garlic Pita & Coconut Chips

30 MIN
2 Servings
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    From the Test Kitchen

    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.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    ingredients
    Oven-Baked Butternut Squash & Chickpea Curry with Garlic Pita & Coconut Chips
    Title
    • ½ lb Diced Butternut Squash
    • 3 oz Baby Spinach
    • 1 8-Oz Can Tomato Sauce
    • ¼ cup Cream
    • 1 15.5-Oz Can Chickpeas
    • 1 oz Garlic & Herb Spreadable Butter
    • 2 tsps Vadouvan Curry Powder
    • 1 oz Sweetened Toasted Coconut Chips
    • 2 Pocketless Pita
    • 1 Tbsp Yellow Curry Paste
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & make the base
    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, and curry paste. In the tray, combine the spinach, squash, drained chickpeas, tomato sauce mixture, and curry powder. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the tray
    2 Bake the tray

    Tightly cover the tray with foil and bake 22 to 24 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.

    Make the garlic pitas & serve your dish
    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 the warmed pitas to a work surface and carefully unwrap. Serve the baked tray garnished with the coconut chips. Serve the garlic pitas on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    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, and curry paste. In the tray, combine the spinach, squash, drained chickpeas, tomato sauce mixture, and curry powder. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray

    Tightly cover the tray with foil and bake 22 to 24 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.

    Bake the tray
    Make the garlic pitas & serve your dish
    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 the warmed pitas 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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