Add turmeric to a saucepan of boiling water and add low protein rice, cook according to the packet Instructions. Drain and rinse with cold water.
Place oil in a saucepan and heat over a medium heat. Add onions, mushrooms, courgettes, butternut squash, sweet potato, coriander and garlic. Cook for 5 minutes.
Add in curry powder and tomato purée and cook for a further 1 minute.
Add tinned chopped tomatoes and water and bring to the boil. Simmer for 10 minutes or until vegetables are soft.
Divide the rice into 3 bowls/containers.
Place the vegetable curry on top of the rice.
This recipe is freezable!
Refer to labels for allergens and other product information.
For 1 exchange serve with 35g sweetcorn!