Keralan butternut squash curry

Ingredients

Water, butternut squash (18%), desiccated coconut, red pepper, diced N tomatoes, diced onions, green lentils, chickpeas, sunflower oil, passata, spinach, modified maize starch, salt, coconut milk, concentrated grape juice, acidity regulators (calcium phosphates, citric acid), brown sugar, emulsifier (sucrose esters of fatty acids), garlic, ginger purée, colour (carotenes), lemon juice from concentrate, coriander, Vitamin D, tamarind paste, chopped green chilli, Vitamin B12, ground turmeric, fenugreek, black onion seeds, curry leaves, chilli powder, coriander powder, cassia, ginger powder, cloves, brown mustard seeds, potato maltodextrin, potato starch, yeast extract, sugar, onion powder, parsnip, dried parsley, lovage extract, lovage, turmeric powder, ground white pepper, garlic powder, mace, ground nutmeg ALLERGY ADVICE: For allergens see ingredients in bold. May contain peanuts, nuts and sesame. For best results oven heat. OVEN COOK FROZEN 50-55 mins GAS 6, 200°C, FAN 180°C Preheat oven. Remove sleeve and pierce film lid. Place on a baking tray in the centre of the oven and heat for 40 minutes. Remove film lid, stir and heat for a further 10-15 minutes. Remove from the oven and stand for 1 minute before serving. Check food is piping hot. Stir before serving. Do not reheat once cooled. All cooking appliances vary. This is a guide only. MICROWAVE FROZEN 17 mins CAT D 800W 16 mins CAT E 900W 15 mins CAT E 1000W Microwave ovens vary: refer to handbook. Remove sleeve and place on a microwaveable plate. Halfway through heating, peel back film lid and stir. Allow to stand for 2 minutes. Stir before serving. During heating, the packaging may become flexible. Leave on a plate/baking tray at all times during the reheating and stirring process. handle carefully to avoid scalding. Packaging will regain strength on standing. TY AS En En Fo of Co Of FIE Pr Sc W Thi RI= e Pr W Br RC