Thai Butternut Squash Curry

Store

• store frozen until ready to use.

Defrost

• in the fridge overnight

Heat 

• *Microwave for three-four minutes (from chilled) or five-six minutes (from frozen), stirring occasionally, until cooked through

• Cook over a medium heat in a non-stick pan on the hob until piping hot throughout

*Remove lid and transfer to a microwave safe dish once loosened

butternut squash, chickpeas, coconut milk, homemade vegetable stock [celery], red curry paste, chilli peppers, spinach, carrot, red onion, gluten free tamari [soybeans], mixed chillies, organic coconut oil, ginger, garlic, lime juice, fresh herbs, himalayan pink salt