You Will Need:

Main Dish

750 g (± ½ large) butternut, peeled and cubed 2 cm x 2 cm
4 ripe tomatoes, halved and cut into cubes 2 cm x 2 cm
Ina Paarman's Masala Spice
1 x 200 ml Ina Paarman's Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
½ cup (125 ml) coconut milk or fresh cream
fresh coriander to garnish

Main Dish

750 g (± ½ large) butternut, peeled and cubed 2 cm x 2 cm
4 ripe tomatoes, halved and cut into cubes 2 cm x 2 cm
Ina Paarman's Masala Spice
1 x 200 ml Ina Paarman's Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
½ cup (125 ml) coconut milk or fresh cream
fresh coriander to garnish

Toss the vegetables together in a medium saucepan and season with Masala Spice.

Simmer slowly until butternut is tender.

Serve on rice, topped with fresh coriander or as a vegetable side dish with chicken or fish.

Trendy, traditional and very tasty.

Main Dish

750 g (± ½ large) butternut, peeled and cubed 2 cm x 2 cm
4 ripe tomatoes, halved and cut into cubes 2 cm x 2 cm
Ina Paarman's Masala Spice
1 x 200 ml Ina Paarman's Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
½ cup (125 ml) coconut milk or fresh cream
fresh coriander to garnish

Toss the vegetables together in a medium saucepan and season with Masala Spice.

Simmer slowly until butternut is tender.

Serve on rice, topped with fresh coriander or as a vegetable side dish with chicken or fish.

Curried Butternut