Vegetable curry is a fantastically quick, simple and healthy dinner to make and enjoy with your family. This vegan butternut curry uses coconut milk as the base, giving you a lovely light texture, perfect for enjoying with rice or naan breads. With green beans, cauliflower, chickpeas and butternut squash, this curry recipe is packed full of vitamins and nutrients, ideal to keep your body nourished and healthy. To add plenty of flavour, we’ve used balti curry paste, this fantastic ingredient has the perfect balance of spices, garlic, paprika and cumin to give your dishes a burst of flavour and a touch of heat without requiring you to buy all the individual spices.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
½ large butternut squash or 1 small butternut squash, cut into small cubes
½ cauliflower, cut into florets
2 small onions, finely diced
Handful of green beans
400g can of chickpeas, drained
300ml vegetable stock
400ml coconut milk
2 tbsp balti curry paste
2 tbsp Mellow Yellow Rapeseed Oil
Heat up a large sauté pan on the hob. Fry the onion in the Mellow Yellow Rapeseed Oil for a few minutes. Add the curry paste and fry for a minute or two until fragrant. Add your butternut squash and continue to fry for a few more minutes. Add the vegetable stock, coconut milk, green beans, chickpeas and cauliflower. Leave to simmer for around half an hour until everything is cooked through. Serve with cooked rice.