ROASTED BUTTERNUT SQUASH AND CHIC PEAS STEW
A comforting dish that celebrates hearty autumn flavours with a vibrant twist. Tender roasted butternut squash and protein‑rich chickpeas simmer in our rich Balti sauce, creating a beautifully spiced, aromatic stew that’s both nutritious and deeply satisfying. Perfect served with fluffy rice or warm bread, it’s a simple yet impressive meal to enjoy any night of the week.
Ingredients
- Kohinoor Balti sauce – 1 pack
- Large butternut squash – 800g
- Boiled chickpeas – 1tin
- Cooking oil – 3tbsp
- Large white onion chopped – 1
- Chopped garlic – 1tbsp
- Chopped ginger – 1tbsp
- Salt – ½ tsp
- Red chilli powder – ¼ tsp
- Chopped Coriander Leaves – 2 tbsp
- White bloomer bread – 8 slices
- Butter – 50g
method
Preheat oven to 200 degrees.
Cut the butternut squash into large cubes, marinate with salt, red chilli powder and 2 tbsp of cooking oil. Spread the squash cubes on a baking tray and cook for 15-20 minutes.
Heat 1 tbsp of oil in a pan, stir fry the chopped ginger, chopped garlic and chopped onion until light brown in colour.
Add the contents of the chickpeas tin and cook for 2-3 minutes. Mix in the Kohinoor Bhuna sauce, bring to a boil and cook for 4-5 minutes. Add the roasted butternut squash, cook for a further 3 minutes.
Sprinkle with chopped coriander leaves, serve with toasted and buttered bloomer slices.
