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Roasted Butternut Squash & Pepper Masala

Roasted Butternut Squash & Pepper Masala

By Morrisons
Published on 25 February 2025
This vegan Roasted Butternut Squash & Pepper Masala is a flavour-packed veggie delight! With a creamy coconut base and a hint of spice, it's perfect for warming you up on a chilly evening. This dish is easy to make and sure to impress your family and friends.
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Time and servings

1 hrTotal time
6Servings
30 minsPrep time
30 minsCooking time

Ingredients

  • ½ butternut squash, peeled, deseeded, and cubed
  • 200g fresh vine tomatoes, quartered
  • ½ cauliflower, cut into florets
  • ½ aubergine, cubed
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • ½ bag spinach, washed
  • 3 tbsp low-fat coconut yogurt
  • 2 fresh green chillies, finely chopped
  • 400g tinned easy-fried onions
  • 200g light coconut milk
  • 200g tinned chopped tomatoes
  • 4 cloves garlic, chopped
  • 2 tbsp tomato puree
  • 2 tbsp toasted flaked almonds
  • 2cm cube ginger, grated
  • ¼ bunch fresh coriander, chopped
  • 2 tsp ground fenugreek
  • 2 tbsp mild curry powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • 2 tbsp sunflower oil
  • Sea salt, to taste
  • Cooked rice, to serve
  • Naan bread, to serve

Method

  1. Step 1

    To make the masala sauce, heat the sunflower oil in a large pan over a medium heat. Add the easy-fried onions, garlic, green chillies, and ginger. Cook for 5 minutes, or until softened and fragrant.

  2. Step 2

    Stir in the tomato puree, tinned tomatoes, ground fenugreek, curry powder, smoked paprika, cayenne pepper, cumin, coriander, turmeric, and garam masala. Cook for a further 2 minutes, stirring constantly.

  3. Step 3

    Transfer the mixture to a blender or food processor and blend until smooth.

  4. Step 4

    Return the blended sauce to the pan. Season with salt to taste. Add the quartered vine tomatoes and simmer gently for 10-15 minutes, or until the sauce has thickened.

  5. Step 5

    While the sauce is simmering, preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6). Toss the sliced peppers, cauliflower florets, butternut squash cubes, and aubergine cubes with the remaining sunflower oil. Spread the vegetables on a non-stick baking tray and roast in the preheated oven for 20-25 minutes, or until tender.

  6. Step 6

    Add the roasted vegetables and spinach to the masala sauce. Cook for a further 2-3 minutes, or until the spinach has wilted.

  7. Step 7

    Stir in the coconut yogurt and coconut milk. Heat through gently then stir in the chopped coriander.

  8. Step 8

    Transfer the masala to a serving dish and sprinkle with the toasted flaked almonds. Serve hot with rice and Indian bread.