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    Parsnip and squash masala

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    *mandatory

    Parsnip and squash masala

    This vegetarian curry should appeal to all the family.  It's also really quick and easy to make.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    1-2 tbsp vegetable oil
    1 onion, thinly sliced
    500g pack frozen Waitrose Roasting Parsnips
    500g pack frozen Waitrose Butternut Squash
    3 tbsp Veeraswamy Gujarat Masala Curry Paste
    400g tin chopped tomatoes
    235g pack fresh Waitrose Spinach for Cooking
    Natural yogurt, to serve
    Coriander leaves, to serve

    Method

    1. Warm the oil in a shallow frying pan over a low heat.  Cook the onion, until softened. 
    2. Stir in parsnips and squash, cutting any large pieces in half once they have thawed in the pan. Fry for about 5 minutes. Stir in the curry paste and tomatoes, cover with a lid and allow to simmer for about 15 minutes until the vegetables are cooked through. 
    3. Remove from the heat and stir in the spinach.  Cover for 1-2 minutes or until the spinach has wilted.
    4. Top with a spoonful of natural yogurt and a few coriander leaves, then serve with warm naan bread.

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