Curried Butternut

Serves 4 as a vegetarian main course or 8 as a side dish
Trendy, traditional and very tasty.
Products in this recipe

Masala Spice, Tikka Curry Coat & Cook Sauce

You will need

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.