Ingredients:
- 2
tablespoon
vegetable oil
- 2
teaspoon
ginger, finely chopped
- 2
lb
butternut squash, chopped into cubes
- 20
each
sugar snap peas, stringed and washed
- 3
each
green onions, cut into 2 inch strips
- 1
jar Seeds of Change Tikka Masala Sauce
- 2
tablespoon
cilantro, finely chopped
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Directions:
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Heat oil in pan, add chopped ginger and saute for 30 seconds, add sugar snap peas and spring onion, saute 2 minutes. Add chopped squash and saute 3-4 minutes on low heat, add Tikka Masala Sauce and simmer for 5 minutes or until squash is cooked. Sprinkle with chopped cilantro. Serve warm with bread or rice.
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