creamy vegetarian curry

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This delicately flavoured vegetarian curry couldn’t be easier to make!:)
It takes only 10 minutes to make and 30 minutes to cook!

1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 cm piece fresh root ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 tsp ground coriander
1 tsp turmeric
4 ripe tomatoes
400 ml light coconut milk
1 roasted butternut squash
150g green beans, trimmed and steamed
handful fresh chopped coriander

1. Heat the oil in the large saucepan and gently cook the onion, garlic, ginger and almost all of the chilli (keep a little to sprinkle on the top) for 10 minutes or until soft.

2. Add the ground spices and cook for another few minutes. Cut the tomatoes into small pieces and add to the pan with the coconut milk and leave to simmer gently for 10 minutes.

3. Peel away the skin from the roasted butternut squash and cut into even-sized chunks. Add to the curry along with the beans and coriander, and cook for 5 minutes to heat through. Serve with extra red chilli on the top.

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