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Parsnip and squash masala
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This vegetarian curry should appeal to all the family. It's also really quick and easy to make.
Serves: 4
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
Typical values per serving:
Energy |
2234.256kJ 534.0kcal |
---|---|
Fat | 18.7g |
Saturated Fat | 3.1g |
Sugars | 25.0g |
Salt | 2.3g |
This recipe was first published in Thu Nov 01 00:00:00 GMT 2007.
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