Warming veggie curry

Warming veggie curry

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(10 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

    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

    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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SallyT.
7th Nov, 2017
1.3
Made this 06/11/17. It took a lot longer to cook than stated. Needed double the curry base than stated plus some salt and garlic granules but was still fairly bland. Might be better with some green ginger and spring onions? Used a whole squash as stated but this was probably too much squash, perhaps substitute some for cauliflower but this will need adding towards the end of cooking time. Also, make sure you cut the squash up into small, bite-size, chunks rather than 'thick slices' or it will never cook. The best bit was the naan bread.
mellalite
22nd May, 2013
3.05
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
28th Sep, 2009
2.05
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
mother_ship
22nd Feb, 2009
3.05
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
1st Apr, 2008
love medium currys, like to give them all a once over and usually enjoy them. i liked this one.
siobhanm
4th Feb, 2008
4.05
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
8th Jan, 2008
I'm not sure i like butternut squash, but i'll try this receipe and let you know!
nickieuk
9th Dec, 2007
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
4th Dec, 2007
5.05
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
27th Nov, 2007
2.05
needs more curry paste

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