Fiery Jalfrezi Okra, Tofu and Pumpkin Curry with Black Sesame Seeds

• 1 Jar of Bay’s Kitchen Jalfrezi Curry Stir-in Sauce
• 200g Firm Tofu
• 150g Okra
• 70g Butternut squash
• 20g Black sesame seeds
• 15g Coriander
• 1 Tbsp Olive oil
• 1 Lime

To serve:

• Rice or gluten free Indian bread (or pittas / flatbread or similar)

Nutrition (per serve):

• Kcal – 327
• Fat – 19g
• of which saturates – 2.7g
• Carbohydrates – 15g
• of which sugars – 6.3g
• Fibre – 8.1g
• Protein – 19g
• Salt – 0.98g
• Please note the calculation does not include rice or Gluten Free Indian bread (or pittas/flatbread or similar) to serve.

1. 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.

2. Cook for a further 10 minutes.

3. Heat Bay’s Kitchen Jalfrezi Curry Stir-in Sauce in a pan and add the roasted vegetables.

4. Once hot take off the heat and add chopped coriander and a squeeze of lime.

5. Sprinkle over sesame seeds and serve with rice or gluten free Indian bread (or pittas / flatbread or similar).