Squash, cauliflower & courgette curry
0
Points®
Total time: 1 hr 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
1 large, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
1 tablespoon(s)
Curry Powder
2 teaspoon(s)
Butternut Squash
450 g, peeled, deseeded and chopped
Cauliflower, Raw
1 serving(s), broken into florets
Courgette
1 medium, sliced
Red pepper
1 medium, deseeded and chopped
Green Beans
125 g, sliced
Tinned Tomatoes
800 g, chopped
Vegetable stock cube
1 cube(s), made up to 450 ml as per packet instructions
Coriander, fresh
2 tablespoon(s), a handful, including stalks, roughly chopped
Salt
½ teaspoon(s), to taste
Black pepper
½ teaspoon(s)
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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