Autumn Vegetable Medley

View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 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


  1. 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.
  2. Cook until the vegetables start to soften.
  3. Add the water and the cut green beans and cook until the vegetables are cooked through but not broken up too much.
  4. To finish the dish: Add the light vegetable stock paste, peas, chopped coriander and soft brown sugar.
  5. Add the diluted cornflour and then stir until a smooth sauce has been achieved.