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Squash, cauliflower and courgette curry

0
0
0
SmartPoints value per serving
Total Time
1hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
Enjoy this tasty veggie curry.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 large, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

1 tablespoons

Curry Powder

2 teaspoons, (or according to taste)

Butternut Squash

450 g, peeled, deseeded and chopped

Cauliflower, Raw

1 portion(s), medium, broken into florets

Courgette

1 medium, sliced

Red pepper(s)

1 medium, deseeded and chopped

Green Beans

125 g, sliced

Tinned Tomatoes

800 g, chopped

Vegetable stock cube(s)

1 cube(s), made up to 450 ml (3/4 pint) as per packet instructions

Coriander, fresh

2 tablespoons, a handful, including stalks, roughly chopped

Salt

½ teaspoons, to taste

Black pepper

½ teaspoons

Instructions

  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, canned tomatoes, stock and most of the coriander. 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, garnished with coriander.

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