Vegetable Bhuna Curry

AuthorThe Batch Lady

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.

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Standard batch serves 4

Batches1 Batch
 1 tablespoon oil
 2 cups frozen pre-chopped onions
 2 teaspoons frozen pre-chopped garlic
 1 carton passata (500g carton)
 3 teaspoons Bhuna Spices
 1 bag frozen butternut squash (500g bag)
 4 small potatoes, peeled and chopped into small pieces
 250 millilitres stock or water
 1 cup frozen peas
 salt, to taste
 coriander, to garnish
1

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.

2

Ready to freeze

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

3

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!

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 tablespoon oil
 2 cups frozen pre-chopped onions
 2 teaspoons frozen pre-chopped garlic
 1 carton passata (500g carton)
 3 teaspoons Bhuna Spices
 1 bag frozen butternut squash (500g bag)
 4 small potatoes, peeled and chopped into small pieces
 250 millilitres stock or water
 1 cup frozen peas
 salt, to taste
 coriander, to garnish

Directions

1

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.

2

Ready to freeze

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

3

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!

Vegetable Bhuna Curry

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