Ingredients
This vegetarian curry will win over even the most die-hard
meat eater. Bursting with flavour and packed full of healthy veg;
it's a deliciously warming dish that's healthy too. Serve with naan
bread and a dollop of natural yoghurt to temper any
spice.
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 2tbsp olive oil
- 1cm (½in) piece of ginger, finely chopped
- 2tsp ground coriander
- 1tsp ground cumin
- 1tsp ground turmeric
- ½tsp ground chilli
- 1tsp garam masala
- 500ml (16fl oz) vegetable stock
- 400g (13oz) tinned chopped tomatoes
- ½ medium butternut squash, peeled and cut into 1cm (½in) dice
- ½ cauliflower, cut into florets
- 2-3tbsp Greek-style yoghurt, plus extra to serve
- Fresh coriander, to serve
- Naan bread, to serve
Method
- Sauté the onion and garlic in the oil in a lidded saucepan until soft. Add the ginger and spices. Cook, stirring, for 2 mins.
- Add the stock, tomato and butternut squash, and simmer uncovered for 15 mins.
- Add the cauliflower, cover and simmer for 10 mins, or until tender. To serve, stir in the yoghurt and fresh coriander. Serve hot with naan bread and extra yogurt, if desired.
Top tips
You can use 1½ tsp medium-hot curry powder in place of the dried spices.
