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Quick veggie korma
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1 tbsp oil
500g bag frozen essential Waitrose Butternut Squash
1 tbsp mild curry powder
400g can essential Waitrose Lentils, drained
1 tbsp tomato purée
400ml vegetable stock
2 essential Waitrose Courgettes, thickly sliced
100g essential Waitrose Natural Yogurt
Heat 1 tbsp oil in a large frying pan and fry 500g bag frozen essential Waitrose Butternut Squash for 5 minutes, cutting any larger pieces in half if required. Add 1 tbsp mild curry powder and cook for 30 seconds.
Add 400g can drained essential Waitrose Lentils, 1 tbsp tomato purée and 400ml vegetable stock and cook for 2 minutes. Stir in 2 thickly sliced essential Waitrose Courgettes and cook for a further 2 minutes.
Remove from the heat and stir in 100g essential Waitrose Natural Yogurt and season to taste. Serve with basmati rice.
Typical values per serving:
This recipe was first published in September 2011.