Butternut Squash and Sweet Potato Curry


  •  13342495_480484402142506_1530399680_nHalf a chopped onion
  • 2 cloves of pressed garlic
  • 1 chopped red pepper
  • 1 chopped orange pepper
  • 490 grams of chopped butternut squash and sweet potato
  • Dried mixed herbs
  • Dried Italian herbs
  • Dried basil
  • Dried garlic granules
  • Free form meridian tikka masala sauce
  • Cap of vinegar
  • Pinch of salt
  • Handful of chopped black olives
  • Basmati rice
  • A handful of spinach
  • Red lentils


  1. Fry up the onion and pressed garlic in a wok or frying pan until cooked.
  2. While you’re waiting for that to cook, cook your red lentils in a separate pan by adding the amount you want to the pan and covering it in boiling water until it thickens.
  3. After that, add your chopped pepper, butternut squash, sweet potato and black olives and fry until cooked.
  4. Then add your lentils to the main pan once ready along with a few spoonfuls of Free Form meridian tikka masala sauce.
  5. Now start to cook your rice in a separate pan.
  6. Next add your desired amount of mixed herbs, Italian herbs and garlic granules.
  7. Then add your salt and vinegar to bring out the tastes.
  8. Finally, once everything is cooked, serve up with a bit of spinach on the side.



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