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My First Low Protein Veggie Curry
- RECIPE MAKES: 16 Ice Cubes
- PREP TIME: 20 Minutes
- COOK TIME: 20 Minutes
Method
Step 1
Add oil into a saucepan and heat. Add red onions, mushrooms, carrots, butternut squash, sweet potato, garlic, and coriander, then cook for 5 minutes.
Step 2
Add in tomato purée, mango chutney and curry powder. Cook for 3 minutes.
Step 3
Add in chopped tinned tomatoes and water and bring to the boil. Simmer for 10 minutes or until soft.
Step 4
Once cooked, mash with a fork until almost smooth.
This recipe is freezable!
Refer to labels for allergen and other product information.
Ingredients
- 3 tsp Oil
- 20g Red onions, finely chopped
- 40g Mushrooms, finely chopped
- 50g Carrot, peeled & grated
- 50g Butternut squash, peeled, de-seeded & grated
- 100g Sweet potato, peeled & grated
- ½ Clove of garlic, crushed
- 20g Coriander, fresh, finely chopped
- 1g Tomato purée
- 20g Mango chutney
- 1g Mild curry powder
- 100g Tinned chopped tomatoes
- 100ml Water
