Quorn and Butternut Squash Curry

After a weekend of partying and wine drinking I needed to make an easy dinner tonight, that also 'hit the spot'. I popped some baking spuds in the oven before looking in the fridge/freezer to see what we had to go with them. I spotted some Quorn mince and instead of making the usual bolognaise or chilli I quite fancied a curry so after throwing a few ingredients together we enjoyed a lovely curry over the oven baked potatoes.

Quorn and Butternut Squash Curry

tbsp oil
1 onion, chopped
1 small or 1/2 large Butternut Squash, peeled & diced
mushrooms
curry powder (quantity will depend on how spicy you want it and the intensity of your powder)
300g Quorn Mince
500ml vegetable stock
1 tbsp smooth peanut butter (don't tell the husband as he hates it!)
handful of frozen peas
2 tbsp natural Greek yoghurt

• Fry the onion in the oil for 2 minutes
• Add the squash and fry for a further 2 minutes
• Add the mushrooms, curry powder, Quorn and stock, stir and replace lid and cook for 15-20 minutes minutes, until the squash is softened
• Keep an eye on it and add more stock (or water) if it starts to dry out
• When the squash is cooked all the way through stir in the peanut butter and the peas and cook for a further minute
• Stir in the yoghurt just before removing from the heat and serving