Frozen Vegetable Curry
10 minutes
20 minutes
  • 1 tbsp coconut oil or groundnut oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 150 -200g frozen butternut squash
  • 150 -200g frozen cauliflower
  • 1 tin tomatoes
  • 1 tbsp mild curry powder
  • 1 /2 tsp black onion seeds or caraway seeds
  • 1 /4 tsp cayenne pepper or chilli powder (to taste)
  • 1 /4 tsp Himalayan or Sea salt
  • Black Pepper
  • 1 /2 tsp dried parsley
  • 150 ml s boiling water
  • 100 g Frozen Peas

Heat a large saucepan over a medium heat and add the oil. Soften the onions and garlic for 2-3 minutes. Add in all the other ingredients (except the peas). Cover, and simmer for 15-20 minutes until the vegetables are soft. You may need to simmer uncovered if it's looking a bit watery. Towards the end, add the peas and cook for a further 2 minutes. Delicious as a simple supper on its own, topped with white fish, or with prawns stirred in.


Schedule this meal:

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Picture of Lauren Gayfer.

Lauren Gayfer is a nutritional therapist in Hertfordshire with a special interest in women's health, busy mums and children's nutrition.

Lauren's nutritional therapy consultations aim to inspire busy women to look and feel their best through the incredible powers of wholesome nutritious food.

Learn more about Lauren on her blog.