Butternut squash & vegetable balti

This vegetarian Indian dish will certainly help you get your five a day with butternut squash, courgettes, beans and lots of other veg packed in

Heat rating: 1
Serves: 4
Preparation time: 15
Cooking time: 25

What you need:

• 225g potatoes, peeled and diced
• 450g butternut squash, deseeded, peeled and cut into chunks
• 225g courgettes, cut into large chunky slices
• 225g cauliflower, cut into small florets
• 100g french beans, trimmed and halved
• 4 tbsp Patak's Balti Curry Paste
• 225g passata (sieved tomatoes)
• 300ml hot vegetable stock
• mint sprig to garnish

What you do:

1. Boil the potatoes in lightly salted water for 10 minutes and then drain.
2. Steam the squash, courgettes, cauliflower florets and french beans for 10 minutes.
3. Heat a large wok and add the Patak's Balti Curry Paste and allow it to sizzle for one minute.
4. Add the passata and vegetable stock. Simmer for 5 minutes.
5. Fold in all the prepared vegetables and season to taste.
6. Simmer for 10 minutes, or until the potato is cooked through.
7. Spoon into a dish and serve garnished with the mint.

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