Save to your scrapbook
Quick veggie korma
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
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:
Energy |
1807.488kJ 432kcals |
---|---|
Fat | 8.2g |
Saturated Fat | 1.5g |
Carbohydrate | 75.7g |
Sugars | 10g |
Salt | 0.9g |
including rice
This recipe was first published in Thu Sep 15 10:00:50 BST 2011.
Average user rating