• 1 onion chopped
  • 1 tbs chopped ginger
  • 1 tbs garlic
  • 2 tbs curry powder
  • 4 new potatoes cut in half
  • 1/3 butternut squash, diced
  • 200g swede, diced
  • 2 carrots, sliced
  • 1 sweet potato, diced
  • 1/3 cup of frozen peas

In a pan, fry off the onions, ginger, garlic and curry powder with 3 tbs of cooking oil. 

Add all the vegetables and stir briefly before covering with water. Cook over a low heat until the water reduces and thickens and the vegetables are cooked. If needed, top up the water as the vegetables cook. The sauce should thicken once the vegetables have cooked, however, if not add a little cornflour to thicken. 

Add in the peas 10 minutes before ready, this will ensure that your peas don't over cook or discolour. 

Serve with Noddy's warm crusty bread or rice.