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.
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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