INGREDIENTS

• 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

METHOD

1. Add quinoa to saucepan and cook according to instructions
2. 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.
3. Remove any excess juice from vegetables and add Bellygoodness curry sauce and stir in, heating for a further 3-4 mins.
4. Serve with chopped coriander and quinoa.

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