Vegetable bhuna curry

by - https://thebatchlady.com/r/3450/

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.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Indian
Servings
4

Nutrition (per serving)

Calories
381kcal
Fat
14.8g
Sat. Fat
9.6g
Carbs
60.9g
Sugars
14.4g
Fibre
8.6g
Protein
10.0g
Salt
319mg
Ingredients
Serves

Ingredients

  • Oil
    1 tablespoon
  • Frozen pre-chopped onions
    2 cups (230 g)
  • Frozen pre-chopped garlic
    2 tsp
  • Ginger (knuckle sized)
    1
  • Sweet Potatoes
    1.5 cups (200 g)
  • Frozen butternut squash
    1 bag (500 g)
  • Frozen sliced carrots
    1.5 cups (105 g)
  • Vegetable or chicken stock cube
    1
  • Korma spice pot (goan, masala or bhuna)
    2 tsp
  • Coconut milk
    0.5 tins (400 ml)
  • Coriander
    1 handful

Method

  1. Heat the oil, tip in the onions, garlic and ginger. Cook until softened.

  2. Add the passata and the bhuna spice, cook for a minute.

  3. 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).

  4. Add the peas and cook until the vegetables are just soft, about 15 to 20 minutes.

  5. Ready to freeze

    Once cool freeze in a labelled sealed freezer bag and freeze flat.

  6. 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!

Comments

1 comment

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