A quick and easy plant based curry ideal for weeknight dinners.
In a large pan, heat the oil, then add the courgette and carrot and cook for a couple of minutes before adding the garlic.
Add the okra, mix in and cook until defrosted (approximately 5 minutes).
Throw in a handful of frozen butternut squash, followed by the tomatoes, tomato puree and chickpeas. Stir in, cover and cook for five minutes on a medium heat.
Sprinkle all the spices over (cumin, coriander, turmeric, curry - and garlic/chilli if using), then stir in, and cover again. Reduce the heat and leave to cook for 10 more minutes.
If using, scatter fresh coriander over immediately before serving.
Enjoy!
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