Roasted Butternut Squash and Courgette Jalfrezi

Instructions

1. Preheat a baking tray in the oven at 200°C.

2. Prepare your butternut squash and courgettes by cutting them into chunky pieces.

3. Dress the chunks of butternut squash in 2 tbsp oil and pinch of salt. Then put on the hot baking tray and place in the oven for 10-15 minutes.

4. After 10-15 minutes, the squash will have taken on some colour. Dress the courgette in 2 tbsp oil and pinch of salt then place on the same baking tray for 5 - 10 minutes so the courgettes partly cook.

5. The butternut squash and courgette will now be ready to add to the curry when needed.

6. Empty the Jalfrezi Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.

7. Add 175ml water and simmer for 5 minutes with the lid on.

8. Add 1/2 tin chopped tomatoes. Mix well, cover and gently cook for 10 minutes.

9. Add the roasted butternut squash, courgette and keep the lid off at this stage to evaporate any excess moisture.

10. Add the frozen peas and let them cook for 5 minutes.

11. Squeeze some lemon juice into the curry, season with salt and garnish with finely sliced spring onions for a fresh finish. Ready to serve, enjoy!