Step 1

Heat the oil, tip in the onions, garlic and ginger. Cook until softened.

Step 2

Add the passata and the bhuna spice, cook for a minute.

Step 3

Add the potatoes, butternut squash, salt and stock.  (The potatoes will take longer than the squash to cook so make sure they are cut smaller).

Step 4

Add the peas and cook until the vegetables are just soft, about 15 to 20 minutes.

Step 5

Once cool freeze in a labelled sealed freezer bag and freeze flat.

Step 6

Defrost and heat in pan on the hob until piping hot, serve in bowls topped with a ‘swirl’ of yoghurt and chopped fresh coriander.   Delish!