Heat the olive oil in a large pan and add the butternut pumpkin, sweet potato, mushrooms and pepper. Gently sauté for 5 minutes.
Pour in the Royal Korma sauce. Rinse the jar out with the vegetable stock and add to the pan. Stir together and place a lid on the pan. Simmer very gently for 20 minutes, stirring occasionally.
Add the trimmed beans and peas, mix through and cook for 5 more minutes. Wash the rice several times in cold water and drain well.
Boil a pan of water, add the rice and stir. Put a lid on the pan and simmer gently for 8 minutes. Check that the rice is tender, then drain and serve with the vegetable curry.
Top tip:
If the flavour is too strong just add some natural yogurt. As an alternative to this vegetarian dish, you can make a chicken curry by replacing the butternut squash with pieces of diced chicken.
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