Most of the ingredients in this curry came from my freezer. I've only just discovered the convenience of cooking with frozen vegetables, thanks to the lovely Batch Lady
I used frozen onions, garlic, ginger and butternut squash, a few fresh potatoes and mange tout but frozen peas. No chopping at all except for the coriander for the garnish.
If you are feeling lazy / haven't been shopping / don't like chopping, this is the recipe for you! Ready in 30 mins or less.
Serves a generous 4
1 tbsp oil
500g frozen onions (or use 2 fresh)
2 tsps of frozen garlic (or use 4 garlic cloves, crushed)
2 tsps of frozen ginger (or use 5cm piece of garlic, grated)
1 500g carton of passata
8 tsps Bhuna Spices
500g bag frozen butternut squash (or use 1 large or 2 small, cut into small chunks)
4 or 5 small potatoes, peeled and chopped into quite 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. Once starting to soften, 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. Delish x