Butternut squash kutta recipe

• 1 red onion, chopped
• 3 garlic cloves, crushed
• 2 cm fresh root ginger chunk, grated
• 1 tsp turmeric
• 1 tbsp olive oil
• 500 g (17.6oz) butternut squash, peeled and deseeded, cut into 3cm cubes
• 400 g (14.1oz) tomatoes (fresh or canned), chopped
• 1 handful sultanas
• 2 celery stalks, chopped
• 1 handful celery leaves
• 1 lemon, juice only
• 1 handful each mint and coriander leaves
• 55 g (1.9oz) shelled almonds, toasted in a hot dry pan for 1 minute and chopped
• 1 tbsp caster sugar

1. Saute the onion, garlic ginger, and turmeric in the oil for 3-4 minutes.
2. Add the butternut squash, tomatoes, sultanas, celery, celery leaves, and 400ml (14fl oz) water.
3. Bring to the boil and simmer until the butternut squash is tender, about 20-25 minutes.
4. Add the lemon juice, mint and coriander, almonds, and sugar, and cook for a further 5 minutes.
5. Serve.

red onion, garlic, fresh root ginger, turmeric, olive oil, tomatoes, handful sultanas, celery stalks, handful celery, lemon, handful, almonds, sugar

Taken from www.lovefood.com/guide/recipes/16248/butternut-squash-kutta-recipe (may not work)