Lazy vegetable bhuna
6
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
Garlic
1 clove(s)
Root Ginger
1 teaspoon(s)
Passata
500 g
Spice Pots Bhuna Blend
8 teaspoon(s), level
Butternut Squash
500 g
Vegetable stock cube
1 cube(s)
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.
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