Aubergine & Butternut Squash Dhansak Recipe Kit

Aubergine & Butternut Squash Dhansak

Ginger & Garlic Paste, Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 14

Aubergine & Butternut Squash Dhansak

• 1 medium butternut squash
• 1 aubergine
• 3 medium onions
• 3 tbsp vegetable/rapeseed/olive oil
• 1 tbsp tomato puree
• 100g canned chopped tomatoes
• 75g red split lentils
• 1/2 tsp sugar or agave nectar juice of a lemon
• 1 tsp of salt
• 300g rice

Aubergine & Butternut Squash Dhansak

1. Preheat oven to 180C.
2. Peel and chop the butternut squash into 2.5cm cubes.
3. Chop the aubergine into 2.5 cm cubes.
4. Finely dice the onions.
5. In a casserole dish with a lid, heat the oil and add the onions, salt and Ginger & Garlic Paste. Stir continuously, on a high heat, for 4 minutes.
6. Add Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 14 (1/2 pot for medium and whole pot for hot),and the vegetables and cook for 2 mins, continuously stirring.
7. Add 750ml water and stir and bring to the boil.
8. Add tomato puree, chopped tomatoes, lentils, sugar and lemon. Stir well and cover.
9. Place in the oven for 45 mins or until the vegetables are tender. Check occasionally and add a little water to the sauce, if needed, throughout cooking.

Aromatic Paste (ginger purée, garlic purée, cannellini beans, citric acid, onion granules, fine sea salt, ascorbic acid, potassium sorbate, sodium metabisulphite); Tyga 2 (garam masala, ground coriander, ground cumin, ground turmeric); Tyga 6 (coriander leaf, green cardamom pods); Tyga 14 (garlic powder, chilli powder, chilli flakes).

This recipe kit has a shelf life of 12 months. Store unopened in a cool, dry place.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.