Classic Vegetable Curry
Warming vegetable curry: this is a filling and hearty meal, which takes just 20 minutes to cook. I love the flexibility of this recipe and I often adapt it, to include whatever vegetables I have to use up. The base is a lovely mix of gentle spicing and if I have a cold this would be my go-to dish, as the turmeric and garlic are a welcome boost. I prefer light coconut milk, as its slightly less heavy, but you can use full-fat coconut milk if you prefer. Serve the curry with rice, noodles, or quinoa and sometimes a spritz of fresh lime is a nice lift.
Blend any leftovers into a lovely soup, serve with dollop of coconut yogurt and scatter with coriander leaves
x2 meals from x1 cook
Ingredients
1 tablespoon vegetable oil
1 onion, peeled and diced
spices ~ 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric
1 garlic clove, peeled and crushed
300g butternut squash, peeled and cut into cubes
200g cauliflower, broken into florets
100g frozen peas
1 can (400g) light coconut milk
Take a large pot, add the oil and onion and sweat over a medium heat until soft and translucent (5-8 mins). Add the spices and cook for 1-2 minutes, stirring continuously, until fragrant. Next, add the crushed garlic and cook out, for 1-2 minutes, stirring continuously.
Add the prepped butternut squash and coconut milk : cook for 12-15 mins, or until the butternut is soft. Add the cauliflower and cook for 4 mins, or so, it benefits from being cooked for less time. Finally add the peas for 1-2 mins of cooking. The vegetables shouldn't be too soft, you want them to still have some bite.
This quick vegetable and coconut curry is now ready to serve: with rice, noodles, or quinoa
