Prep time:
Cooking time: 25 minutes
Total time:
Serves: 4
1tbsp Vegetable Oil
1 Small Onion, sliced
2tsp Ground Coriander
1tsp Ground Cumin
½tsp Ground Tumeric
½tsp Cayenne Pepper
½ Medium Butternut Squash, peeled, deseeded and cubed
1 Small Cauliflower, cut into florets
150g Green Beans, trimmed and halved
1tbsp Tomato Puree
100ml Single Cream or Natural Yogurt
50g Natural Cashew Nuts. toasted
Handful of Fresh Coriander, chopped
Salt and Freshly Ground Black Pepper
This simple curry makes a perfect spring family supper for meat eaters and vegetarians alike and is a great way of using up all those vegetables lurking in the bottom of the fridge. I like the combination of colours and textures used here – aim for a rainbow effect (reds, greens, purple, orange) and you will be getting a good hit for your five a day
Cook’s tip: Use a couple of tablespoons of mild curry paste if you don’t have the spices to hand.
- words: Mary Gwynn
- pictures: David Merewether
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