Curried Butternut

Trendy, traditional and very tasty.

Serves 4 as a vegetarian main course or 8 as a side dish


  • 750 g (± ½ large) butternut, peeled and cubed 2 cm x 2 cm
  • 4 ripe tomatoes, halved and cut into cubes 2cm x 2cm
  • Ina Paarman's Masala Spice
  • 1 x 200 ml Ina Paarman's Tikka Curry Coat & Cook Sauce
  • ½ cup (125 ml) coconut milk or fresh cream
  • fresh coriander to garnish

Toss the vegetables together in a medium saucepan and season with Masala Spice. Add the Tikka Curry Sauce and coconut milk. Simmer slowly until butternut is tender. Serve on rice, topped with fresh coriander or as a vegetable side dish with chicken or fish.

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