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Indian Balti Veggie Curry

Indian Balti Veggie CurryVegetables of your choice however we like butternut squash (about ½ small one), small cauliflower, red onion and small can of chick peas. Alternatively use a pack of prepared chopped root vegetables.

Chop onion finely, sauté in oil in a frying pan; peel, deseed squash and chop squash into bite-sized chunks, add to onions. Chop cauliflower into small florets and add to pan with a couple of tablespoons of water to help soften the vegetables. Add a

pinch of salt and pepper. If you have a lid put it on the pan and this will help to steam the vegetables. After about 5-10 minutes vegetables should be soft but not too mushy, add chickpeas and Freedom Fresh Indian Balti sauce. Simmer for 5 minutes and there you have a simple but delicious veggie curry. Serve with wild basmati rice and some naan bread.

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