Warming veggie curry

Warming veggie curry

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(9 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Vegetable curry that tastes great and is so quick and easy to make, who'll even miss the meat?

Nutrition and extra info

Nutrition: per serving

  • kcal178
  • fat9g
  • saturates4g
  • carbs23g
  • sugars13g
  • fibre5g
  • protein5g
  • salt0.17g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 butternut squash, peeled and cut into thick slices
  • 1 onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp Thai red curry paste
  • 50g sachet coconut cream
  • 250g frozen French bean
  • naan bread, to serve

Method

  1. Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.

  2. Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.

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Comments, questions and tips

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Comments (12)

mellalite's picture
3

It was alright, although definitely not anything special. I blended it into a soup as I felt that the butternut squash had an odd texture. It was lovely as a soup with some added cinnamon.

janerichardson's picture
2

Used twice as much red curry paste (Tesco) but still bland. Also a bit stodgy - but maybe as I served with rice as I didn't have any naan.

mother_ship's picture
3

This recipe didn't work for me - through no fault of it's own! I decided to use Green curry paste as I prefer it, and got the Bart's one as their stuff is usually good but this time it was a disappointment, all heat an no flavour. But I will definitely make this again but with a different green curry paste.

ann_sharpe's picture

love medium currys, like to give them all a once over and usually enjoy them. i liked this one.

siobhanm's picture
4

Substituted butternut squash for baby potatoes and cauliflower. Boiled the potatoes before adding. Had to cook for longer to get the cauliflower cooked through but would par-boil next time.
Everyone thought this was very tasty and it was finished off quite easily!

wendybell's picture

I'm not sure i like butternut squash, but i'll try this receipe and let you know!

nickieuk's picture

beware of the thai curry paste as sometime it has fish as an ingredient. this is the second recipe on this site that i have come across as not being vegetarian, what's going on?

angelaedgerton's picture
5

Really nice,I tried it with green curry paste instead as don't like it too hot. Also I added rice to this dish.

o610071's picture
2

needs more curry paste

piesanivy's picture

tho I do not like Butternut Squash, and would not make this, thank you for bringing the Thai fish paste to our notice, never used it as am a bit faddy, but the word vegetarian is used loosely by a number of Chefs. Have just made an Aubergine and Mushroom curry for my dinner. Tina

steve1209124's picture

Thai Curry paste usually has fish oil as an ingredient so not really suitable for Veggies surely?

1renem's picture

I am about to try this recipe and would like to have it for lunch but I would like to know how many servings it makes as it does not say.

Thank you
Irene M

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