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Autumn Vegetable Medley
View our selection of vegetarian ready meals and frozen vegetables.
Portions: 4
Ingredients
- 30g Olive Oil
- 190g White Onions (cut Into 10mm dice)
- 6g Ground Turmeric
- 15g Chopped Fresh Ginger
- 7.5g Diced Red Chillies
- 15g Chopped Fresh Garlic
- 190g Cooked Potatoes (cut into 15mm dice)
- 450g Water
- 190g Butternut Squash (cut into 20mm dice)
- 7.5g Chopped Coriander
- 190g Cut Green Beans
- 45g Light Vegetable Stock Paste
- 115g Peas
- 38g Cornflour
- 15g Brown Sugar
Method
- In the base of a heavy bottomed saucepan, place the olive oil. Add the diced onions, ground turmeric, chopped ginger, chopped red chillies, chopped garlic and diced butternut squash.
- Cook until the vegetables start to soften.
- Add the water and the cut green beans and cook until the vegetables are cooked through but not broken up too much.
- To finish the dish: Add the light vegetable stock paste, peas, chopped coriander and soft brown sugar.
- Add the diluted cornflour and then stir until a smooth sauce has been achieved.