Vegetable bhuna curry
Most of the ingredients in this curry came from my freezer. No chopping at all except for the coriander for the garnish.
If you are feeling lazy / haven’t been shopping / don’t like chopping, this is the recipe for you! Ready in 30 mins or less.
Nutrition (per serving)
Ingredients
-
Oil1 tablespoon
-
Frozen pre-chopped onions2 cups (230 g)
-
frozen diced garlic2 tsp
-
Frozen diced ginger2 tsp
-
Passata500 g (200 g)
-
new potatoes4 piece (500 g)
-
Frozen butternut squash1 bag (500 g)
-
bhuna curry powder3 tsp
-
Vegetable stock1 cup
-
frozen peas1 cup (140 g)
Method
-
Heat the oil, tip in the onions, garlic and ginger. Cook until softened.
-
Add the passata and the bhuna spice, cook for a minute.
-
Add the potatoes, butternut squash, salt and stock. (The potatoes will take longer than the squash to cook so make sure they are cut smaller).
-
Add the peas and cook until the vegetables are just soft, about 15 to 20 minutes.
-
Ready to freeze
Once cool freeze in a labelled sealed freezer bag and freeze flat.
-
Ready to Eat
Defrost and heat in pan on the hob until piping hot, serve in bowls topped with a ‘swirl’ of yoghurt and chopped fresh coriander. Delish!
How much ginger do you need please. Its not on the vegetable bhuna recipe