Cook low protein rice according to packet instructions. When cooked, rinse in cold water and drain.
Place oil in saucepan and heat. Add onions, mushrooms, carrots, butternut squash, sweet potatoes, coriander and garlic. Cook for 5 minutes.
Add in curry powder and tomato purée and cook for 1 minute.
Add in tinned chopped tomatoes and water. Bring to the boil and simmer for 10 minutes or until vegetables are soft.
Fold in cooked rice to the curry sauce.
Divide into 4 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.