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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.
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:
This recipe was first published in November 2007.