zoom Parsnip and squash masala

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    Parsnip and squash masala

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    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


    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


    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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