This recipe has a flavour of the Caribbean about it. Serve with rice for a filling meal.
1 butternut squash
2 medium onions
1 clove garlic
1 x 15ml spoon tomato purée
125g pot low-fat natural yoghurt
2 x 15ml spoons vegetable oil
1 x 15ml spoon curry powder or paste OR
1 x 5ml spoon ground cumin, 1 x 5ml spoon ground coriander and 1 x 5ml spoon chilli powder
½ lime
Weighing scales
22cm loose-bottomed or
springform cake tin
Greaseproof paper
(optional)
Can opener
Colander
Small bowls x 2
Table knife
Wooden spoon
or electric whisk
Large mixing bowl
Measuring spoons
Sieve
Metal spoon or spatula
Oven gloves
Cooling rack
Skills used include:
Measuring, peeling, chopping, crushing, squeezing, mixing/combining, frying and roasting.