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Photo of Lazy vegetable bhuna by WW

Lazy vegetable bhuna

2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
This is a very easy curry for the supremely lazy cook, all you need is the right ingredients in your store cupboard and freezer.

Ingredients

Olive Oil

1 tablespoon(s)

Onion

1 large, frozen, chopped

Garlic

1 clove(s), frozen, crushed

Root Ginger

1 teaspoon(s), frozen, finely chopped

Passata

500 g

Spice Pots Bhuna Blend

8 teaspoon(s), level

Butternut Squash

500 g, frozen, chopped

Vegetable stock cube

1 cube(s), 250ml stock

Peas, frozen, boiled

200 g

Mange-tout

150 g

Plain Soya Yogurt

2 tablespoon(s)

Coriander, fresh

1 tablespoon(s)

Instructions

  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.

Notes

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

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