Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 3 tbsp balti curry paste
  • 2 parsnips, peeled and cubed
  • 500g (1lb) butternut squash, peeled and cubed
  • 400g can chopped tomatoes
  • 500ml (16fl oz) vegetable stock
  • 8 small cauliflower florets
  • 60g (2oz) French beans

Instruction

  • Heat the oil in a wok or balti pan, add the onion and cook for a few mins. Add the balti curry paste and cook for another minute.
  • Add the parsnip, squash, tomatoes and stock. Bring to the boil, then simmer for 10 mins.
  • Add the cauliflower and cook for 5 mins, then add the French beans and cook for 5 more mins, until all the vegetables are tender. Serve with rice, if you like.