BATCH LADY
Batch cooking recipe ideas: How to make vegetarian bhuna curry
THIS week, I bring you summer on a plate in the form of a delicious veggie bhuna curry.
It is packed full of goodness and are perfect for enjoying outside in the sunshine.
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It can be made in advance and popped in the freezer for when you need a healthy and easy meal.
All of my dishes are made to be family-friendly so everyone can enjoy. I like to serve up the kids’ portions and then add something such as chilli, coriander or more spice to the adult portions. Enjoy!
Veggie bhuna curry
Serves 4
Prep time: 5 minutes
Cook time: 35 minutes
YOU NEED:
- 1 tbsp oil
- 230g frozen diced onions
- 2 tsp frozen diced garlic
- 2 tsp frozen chopped ginger
- 500g tub passata
- 3 tsp bhuna curry powder
- 4-5 small potatoes, sliced
- 500g bag frozen butternut squash
- 250ml vegetable stock
- 140g frozen peas
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METHOD:
- Heat the oil on a medium heat, then tip in the onions, garlic and ginger and cook until softened.
- Add the passata and the bhuna spice, and cook for a minute.
- Then add the finely sliced potatoes, butternut squash, a pinch of salt and the vegetable stock.
- The potatoes will take longer than the butternut squash to cook so you should make sure that they are cut smaller. Next add the peas and cook the curry until the vegetables are just soft, which should take 15-20 minutes.
Ready to freeze: Once it has cooled, freeze the curry flat in a labelled and sealed freezer bag.
Ready to eat: Defrost the curry and reheat in pan until piping hot.
Serve in bowls topped with a swirl of yoghurt, chopped fresh coriander and a side of rice or naan bread.
Most read in Fabulous
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
- Watch Suzanne prepare recipes at
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