Photo of Lazy vegetable bhuna by WW

Lazy vegetable bhuna

2 - 3
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
This is a very easy curry for the supremely lazy cook, all you need is the right ingredients in your store cupboard and freezer.


Olive Oil

1 tablespoons


1 large, frozen, chopped


1 clove(s), frozen, crushed

Root Ginger

1 teaspoons, frozen, finely chopped


500 g

Spice Pots Bhuna Blend

8 teaspoons, level

Butternut Squash

500 g, frozen, chopped

Vegetable stock cube(s)

1 cube(s), 250ml stock

Peas, frozen, boiled

200 g


150 g

Plain Soya Yogurt

2 tablespoons

Coriander, fresh

1 tablespoons


  1. Pour the oil into a nonstick pan and set over a medium-high heat. Add the onions and cook for 10 minutes, or until soft and translucent. Add the garlic and ginger and cook for 2 minutes.
  2. Add the passata and a little water to loosen. Cook on a high heat for 3-4 minutes so that it turns lovely and dark.
  3. Add in the Bhuna spices and cook for a minute. Add the vegetable stock and the butternut squash to the pan and season with salt. Cook for 15-20 minutes, or until butternut is tender.
  4. Remove the pan from the heat then add the peas and mangetout. Stir to combine and put the lid back on (but keep the pan off the heat).
  5. Leave for a minute or so then serve in bowls. Top each with ½ tbsp yogurt and coriander.


You can use any zero-hero vegetables in this recipe, go for frozen veg to cut down your prep time.