This is an example of how you can cook a very easy curry if you have the right ingredients in your store cupboard and freezer (check out our blog post about this here). This is a curry recipe for a supremely lazy cook (no bad thing, let's make it as easy as possible)! There is virtually no chopping and it uses frozen vegetables - a great recipe for when you haven't been shopping / don't like chopping / are feeling lazy / are snowed in.
Delicious, easy, vegetarian and vegan. We love simple curry recipes!
Serves a generous 4
1 tbsp oil
300g frozen onions
2 tsps of frozen garlic
2 tsps of frozen ginger
1 500g carton of passata
8 tsps Bhuna Spices
500g bag frozen butternut squash
4 or 5 small potatoes, peeled and chopped into small pieces
250ml stock or water
200g frozen peas
Handful of mange tout
Salt, to taste
Coriander, to garnish
Heat the oil and tip in the onions. Keep the height high so that the water evaporates if you are using frozen onions. Don't rush the cooking of the onions - they should be translucent and started to brown at the edges. Add the garlic and the ginger and cook for a couple of minutes.
Add the passata and a little water to loosen. Cook on quite a high heat for 3 to 4 minutes so that it turns lovely and dark. Add in the bhuna spice here and cook for a minute. Add 250ml stock or water. Add potatoes and butternut squash. (If you are adding at the same time, make sure that the potatoes are cut much smaller than the squash as they will take longer to cook). Season with salt.
I then put the whole pan in the oven on 180 but you could of course just keep bubbling on the hob. Cook until the vegetables are just soft. About 15 to 20 minutes.
Take off the heat then add peas and mangetout. Stir to combine and put the lid back on (but the pan off the heat). Leave for a minute or so then serve in bowls topped with a 'swirl' of yoghurt and chopped fresh coriander.
To shop our Bhuna Spice Blend, click here.