Kids' vegetable curry recipe

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Kids vegetable curry HERO 43d3b9b3 bf7d 4057 8bb4 ac3dc36804c3 0 472x310
  • Rating: 4 stars
  • Cost per serving: £1.51
  • 5 mins to prepare and 40 mins to cook Takes: 5 mins to prepare and 40 mins to cook
  • 4 Serves: 4

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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  • 1tbsp olive oil
  • butternut pumpkin, peeled, deseeded and cut into cubes
  • 300g (10oz) sweet potato, peeled and cut into cubes
  • 150g (5oz) mushrooms, sliced
  • 1 red pepper, cut into strips
  • 1 x 350g jar (12oz) Finest Royal Korma sauce
  • 200ml (7fl oz) vegetable stock
  • 75g (3oz) green beans, washed and trimmed
  • 75g (3oz) peas, frozen
  • 250g (8oz) basmati rice
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3 of you five-a-day Each serving contains
  • Calories 462 23%
  • Sugar 15g 17%
  • Fat 8g 11%
  • Saturates 2.7g 14%
  • Salt 1g 17%
of an adult's Reference Intake amount. Find out more
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