Squash, cauliflower & courgette curry
Calorie controlled cooking spray
1 large, finely chopped
2 clove(s), crushed
450 g, peeled, deseeded and chopped
1 portion(s), medium, broken into florets
1 medium, sliced
1 medium, deseeded and chopped
125 g, sliced
800 g, chopped
Vegetable stock cube(s)
1 cube(s), made up to 450 ml as per packet instructions
2 tablespoons, a handful, including stalks, roughly chopped
½ teaspoons, to taste
- Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
- Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
- Check seasoning, adding salt and pepper to taste.
- Serve, garnished with coriander.