- Bellygoodness curry sauce
- 50g courgette, sliced
- 50g aubergine, in 2cm chunks
- 200g butternut squash, cubed
- 1 tbsp olive oil
- 1 ½ cup quinoa
- 5g coriander, finely chopped
- Add quinoa to saucepan and cook according to instructions
- Heat oil in a large saucepan and add vegetables, stirring to coat in oil and cook for approx. 8-10 mins until they start to soften.
- Remove any excess juice from vegetables and add Bellygoodness curry sauce and stir in, heating for a further 3-4 mins.
- Serve with chopped coriander and quinoa.