Cut butternut squash into chunks and season, then roast with a drizzle of oil in the oven at 200°C / 180°C fan for 10 minutes, then add chopped okra and cubed tofu.
Cook for a further 10 minutes.
Heat Bay’s Kitchen Tikka Masala Stir-in Sauce in a pan and add the roasted vegetables.
Once hot take off the heat and add chopped coriander and a squeeze of lime.
Sprinkle over sesame seeds and serve with rice or gluten free Indian bread (or pittas / flatbread or similar).