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  1. Method:

    • Peel and dice butternut squash. Rub in oil and KNORR garlic puree. Roast in oven at 170c for 20 minutes.
    • Meanwhile sweat the sliced onion in the rest of vegetable oil for 20 minutes then add the sliced red pepper for a further 5 minutes.
    • Add ‘The Vegetarian Butcher’ NoChicken chunks, KNORR pataks tikka masala sauce, coconut milk, roasted butternut, diced tomatoes.
    • Simmer for about 10 minutes on a low heat.
    • Cook the basmati rice in salted water and place into suitable bowls, top with NoChicken Tikka masala and top with chopped corainder.