Squash Curry

Looking for a delicious and healthy vegan meal that is packed with flavour? Look no further than our mouth-watering vegan squash curry that is made with our own homemade Balti paste. We toast the spices to ensure you benefit from the full flavour of the fragrant cumin, coriander, paprika, and garam masala. We then add fresh garlic and ginger to create a delicious and aromatic base.

Next, we add roasted squash and chickpeas before finishing it off with creamy coconut milk to create a perfect balance of flavours. Enjoy this hearty and filling butternut squash curry with a fragrant Jasmine rice or a delicious naan!

Squash (30%), tomato, chickpeas (20%), water, onion, coconut milk, rapeseed oil, bay leaf cardamon pods, corinader, mango chutney (water, fairtrade raw cane sugar, fairtrade dried mango, (11.%), spirit vinegra, corn starch, dried onion, sea salt, paprika, ginger, chilli, turmeric), cumin, fennel seeds, tomato puree, red chilli, cloves, corinader leaves, salt, rapeseed oil, ginger, garlic, paprika, garam masala, coconut palm sugar, dessicated coconut, nigelle seeds, parsley, black pepper, corinader seeds, tamarind, garlic powder, lemon juice, turmeric

Energy 527 Kj/125kcal, Fat 4.2 of which sugars 1.0g, Carbohydrate 17g of which sugar 7.2g, Protein 5.3g, Salt 0.49g


Can be cooked from frozen, or defrost in the fridge overnight. Not suitable for cooking in a microwave.

Preheat your oven to 170ºC, 325ºF gas mark 3.

Remove this sleeve and plastic wrapping but keep in the wooden baking mould and place on a baking tray. Cover tightly with foil provided. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to a direct flame or element.

Cook for 25 minutes if defrosted or cook for 45 minutes if still frozen. Cook until piping hot.
Leave for a couple of minutes before serving.