Learn How to Make a Yummy Veggie Curry @ Reward Me

How to make a yummy veggie curry

This light and vibrant curry tastes good at any time of the year and it won’t leave you feeling uncomfortably full. It’s made with fresh ingredients and just a few spices but it still tastes authentic.

INGRÉDIENTS (pour 4 gourmands)
1. One large butternut squash (600 g/1 lb 5 oz peeled weight), chopped into
medium size chunks
2. 1 can chickpeas
3. 200 g green beans
4. 1 onion
5. chopped
6. 2 cm fresh ginger
7. 1 tsp cumin
8. 1 tsp turmeric
9. 300 g baby spinach
10. 1 small red pepper, sliced
11. For the raita (cucumber and yoghurt dip):
1/2 cucumber
roughly chopped coriander to garnish
200 ml plain yoghurt, salt and pepper

1. With all that ghee and cream, some curries should carry a health warning.


2. To make this yummy, veggie curry, you will need:


3. Chop the onion, garlic and butternut squash. Set aside.


4. Top and tail the green beans and then lightly steam them so that they are still firm and crisp.


5. Heat a large frying pan or wok with a small amount of olive oil. Fry the onion and garlic for one minute. Add cumin and turmeric, followed by the squash and red pepper, then toss in the paste. Cook for 15-20 minutes, adding some water (no more than a glass) as you go along so that you get a nice, thick sauce.

6. When the squash is tender, the curry is ready. Season with salt and pepper to taste, and stir in the spinach leaves, together with the cooked beans. Serve with basmati rice and a side of raita.


7. To make the raita, simply peel and grate the cucumber coarsely. Mix with the yoghurt, season with salt and pepper and then garnish with coriander. Chill thoroughly before serving.



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