You can use your favourite vegetables in this curry or whatever you have in the fridge. I always tend to use butternut squash, green beans and if I have anything else in the fridge I will add that too. It's very quick to make and lovely and creamy, my children love it. Feeds a family of four.
2 Garlic Cloves
1 Butternut Squash
120 gr Greens Beans
220 gr Cauliflower
3 Heaped Tablespoons of Korma Spice Paste
2 Tins of Coconut Milk
1 Tbsp Mango Chutney
Peel and chop the onion into small pieces
Peel and chop or crush the garlic cloves
Peel and chop the butternut squash into equally size cubes
Top and tail the green beans and cut into 2-3 cm pieces
Cut the cauliflower into small florets
Fry the onion in the vegetable oil until it's soft and add the garlic
Add the butternut squash, stir, cook for a few minutes
Add the cauliflower, stir, cook for a few minutes
Add the green beans, stir, cook for a few minutes
Add the Korma Spice Paste whilst stirring (I use 'mild', but you can use whatever you prefer)
Add the 2 tins of coconut milk
Add the mango chutney
Stir it all together and leave it to simmer for about 20 minutes depending on how al dente you like your vegetables.
Tip: Sometimes the coconut milk separates in the tin and the top layer sets leaving the rest as runny 'water'. This happened to me this time, so I emptied the coconut milk into a bowl and mixed it all together to a creamy consistency before I added it to the pan. This also meant that the overall consistency of the curry wasn't a thick and creamy as usual (when the coconut milk hasn't set) so I thickened the curry slightly by mixing a small amount of cornflour with a cupful of the sauce from the pan. If I have any bananas, I sometimes slice a banana and add it just before serving for an extra touch of natural sweetness.
Enjoy with rice, naan bread, poppadoms and mango chutney if you like.
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