Indian chicken salad
Tandoori chicken is an all-time Indian great - team with coriander salad with cooling mango and coconut
Indian roasted butternut squash soup with seeded naan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- about 1kg butternut squashcut into chunks
- 2 carrotschopped
- 3 tbsp korma paste
- small pack corianderstalks and leaves chopped but separated
- 1 large onionchopped
- 1.2l vegetable stock
- ½ x 400g can reduced-fat coconut milk
- 2 reduced-fat naan bread
- 2 tsp garlic-flavoured oil
- 2 tsp poppy seed
Nutrition: per serving
- kcal384low
- fat10glow
- saturates4g
- carbs62g
- sugars22g
- fibre9g
- protein11g
- salt1.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
step 2
Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
step 3
Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.
