Photo of Summer Vegetable Curry by WW

Summer Vegetable Curry

Total Time
1 hr 5 min
20 min
45 min
Enjoy delicious summery veg with this colourful curry. It's filling enough to have it on its own or try it with a jacket potato or rice for a hearty meal.


Uncooked onion(s)

1 large, finely chopped

Garlic clove(s)

2 clove(s), large, crushed

Ginger root

1 piece(s), 2.5cm (1 inch) peeled and finely chopped

Curry powder

2 tbsp(s), (or according to taste)

Uncooked butternut squash

450 gm(s), peeled, deseeded and chopped

Uncooked cauliflower

1 head(s), medium, 1 medium portion, broken into florets

Uncooked bell pepper(s)

1 cup(s), red green or yellow, deseeded and chopped

Cooked green beans

125 gm(s)

Canned tomatoes

800 gm(s), chopped

Table salt

½ tsp(s), to taste

Black pepper

½ pinch, freshly ground to taste


  1. Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
  2. Add curry powder and stir well, then add all the vegetables and the canned tomatoes. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
  3. Check seasoning, adding salt and pepper to taste.
  4. Serve!
  5. Cook’s tips: Garnish each portion with 2 tbsp low fat plain yogurt mixed with chopped fresh mint. Serve with rice, chapatis or naan bread, adding the extra POINTS values. You could add a 400g can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes – and don’t forget to add the POINTS values.