Add oil into a saucepan and heat. Add red onions, mushrooms, carrots, butternut squash, sweet potato, garlic, and coriander, then cook for 5 minutes.
Add in tomato purée, mango chutney and curry powder. Cook for 3 minutes.
Add in chopped tinned tomatoes and water and bring to the boil. Simmer for 10 minutes or until soft.
Once cooked, mash with a fork until almost smooth.
This recipe is freezable!
Refer to labels for allergen and other product information.