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Bombay butternut squash curry with basmati rice, yoghurt & cumin

Ah. Autumn in Bombay. Right now, the home of Bollywood, 22 million people and 102,224 rickshaws is pretty balmy. Temperatures hover around 28C, blue skies reign and spices waft along on the cool breeze. But seeing as it’s more hatscarfcrispyleaf weather round here, we’re hoping this aromatic curry will warm up your lunch break. We’ve combined tasty butternut squash, fennel spiced red peppers and fresh spinach with a delicious mix of Bombay spices and a dollop of cooling yoghurt for a healthy curry to heat you up when it’s nippy out. So whack on another jumper, kick back and enjoy your Mumbai moment*.

*Bombay is more commonly known as Mumbai. It is also known as Mambai, Kakamuchee and Galajunkja for future reference/taxi directions

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Tomato, onion, cooked rice (12%) [water, rice, vegetable oil], carrot, yellow split peas, water, butternut squash (5%), black turtle beans, red pepper, tomato paste, spinach leaf, yogurt (1%) (contains milk), garlic, vegetable oil, demerara sugar, coriander, red chilli, cumin powder (0.4%), sea salt, cornflour, lemon juice, kalonji seeds, fennel seed, gelling agent (pectin), turmeric powder, chilli powder.		Read this veg pots full nutritional information.

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