FREE

This recipe will take you 1 hour 40 minutes

Serves 4

  • 3 garlic cloves
  • 5cm piece fresh root ginger, peeled and chopped
  • 3 tbsp smoked paprika
  • 3 tbsp ground cumin
  • 5 tbsp tikka curry powder*
  • 1 cal cooking spray*
  • 1 large onion, diced
  • 8 tbsp tomato purée
  • 1 chicken stock cube
  • 500g passata
  • 4 medium skinless and boneless chicken breasts, finely diced
  • 1 large red pepper, deseeded and diced
  • Small pack fresh coriander, chopped
  • 12-14 dried lasagne sheets, dipped in water

For the tikka sauce:

  • 200g butternut squash, peeled, deseeded and diced
  • 200g floury potatoes such as Maris Piper, peeled and diced
  • 2 tbsp tikka curry powder*
  • 1 vegetable stock cube, crumbled
  • 120g plain quark
  • 1 egg yolk
  • *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

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