How to make
Ingredients
- 1Small butternut squash, peeled, seeded and cut in 1/2-inch (1 cm) cubes
- 1 bottle (400 mL)PC® Indian Korma Cooking Sauce
- 1/2 cup (125 mL)Water
- 1 can (19 oz/540 mL)No Name® chick peas, rinsed and drained
- 2Green onions, sliced
- 2 cups (500 mL)Baby spinach
How to make
- Step 1Preheat oven to 425°F (220°C). Spray rimmed baking sheet with PC®Canola Oil Cooking Spray.
- Step 2Spread squash cubes on prepared baking sheet. Spray lightly with cooking spray. Bake in centre of oven for 20 minutes, turning halfway, or until tender when pierced with tip of sharp knife.
- Step 3In large saucepan, combine korma sauce, water, chick peas, green onions and squash. Cook over medium heat, stirring, for 5 minutes or until mixture starts to bubble. Reduce heat to low, cover and cook for 10 minutes, stirring occasionally. Stir in spinach until wilted.
- Step 4Serve with cooked PC Basmati Rice and garnish with additional sliced green onion, if desired.
