Summer Vegetable Curry
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Summer Vegetable Curry
Persons
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 2 large handfuls of chard or spinach, roughly chopped
- 1/2 butternut squash, cut into 1cm cubes
- 2 medium onions, finely diced
- 1 thumb size piece of ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 small cauliflower, broken into small florets
- 2 small carrots, chopped into bite-sized chunks
- 4 medium tomatoes, quartered
- 1 x 475g tub of Makhani curry sauce
- A handful of coriander, chopped
- 6 TBSP natural yoghurt to finish
Instructions
- In a large saucepan with 2TBSP oil, sweat the onions for 5 minutes
- Add the garlic and ginger and cook for another 2 minutes
- Add the cauliflower, carrots and butternut squash
- Add the curry sauce and enough stock to just cover the veg
- Stir and simmer until the veg are just tender, with a little bite
- Add the greens and the tomatoes and simmer for another 5 mins
- Stir through the yoghurt just before serving
Notes
Garnish with some fresh coriander and serve with basmati rice and naan breads
April 21, 2022
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