fbpx

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.




BUY NOW

Leave a Reply

Close Menu
×
×

Cart