Ingredients
Advance Preparation:
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Butternut Squash 300.0 g
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Red peppers 200.0 g
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New potatoes 200.0 g
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Baby Aubergine 200.0 g
For the Thai curry:
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Basil - Thai 15.0 g
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Vegetable oil 40.0 ml
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Seasoning (salt+pepper) 4.0 g
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Mange tout 200.0 g
Preparation
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Advance Preparation:
- Cut butternut squash, red peppers into medium dice.
- Cut baby aubergine in half.
- Cut new potatoes into quarters.
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For the Thai curry:
- Rub butternut squash & baby aubergine in vegetable oil and seasoning.
- Roast butternut squash in Oven at 170c for 15 minutes then add aubergine and cook for a further 15 minutes.
- Meanwhile cook New Potatoes in boiling water for 20 minutes. For the last minute add the red peppers andmange tout.
- Bring KNORR Blue Dragon Thai Green Curry Sauce to simmer in pan for 2 minutes then add the vegetables andsimmerfor 5 minutes on a low heat.
- Before serving add in the Thai basil.
- Serve with Jasmine Rice.
